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| Baked Spaghetti I |
"Make this tasty dish ahead of time, and cook it when needed. Allow a little extra cooking time if you make this ahead and refrigerate."
Ingredients :
- 12 ounces spaghetti
- 1 cup chopped onions
- 1 cup chopped green bell peppers
- 1 pound lean ground beef
- 1 (16 ounce) can diced tomatoes
- 1 (4.5 ounce) can mushrooms, drained
- 1 teaspoon dried oregano
- 2 cups shredded mild Cheddar cheese
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/4 cup water
- 1/4 cup grated Parmesan cheese
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 1H5M |
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- Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
- In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
- Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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