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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a wonderful casserole for a potluck. Wherever I take it, people enjoy itâ¦especially men. I use whatever cheese I have on hand, so try your favorite. âPat Walter, Pine Island, Minnesota Ingredients:
1 package (16 ounces) spaghetti |
1-1/2 pounds ground turkey or beef |
1 medium onion, chopped |
1/2 cup chopped green pepper |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 can (8 ounces) tomato sauce |
1 cup water |
2 tablespoons brown sugar |
1 teaspoon salt |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried rosemary, crushed |
1/8 teaspoon garlic salt |
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided |
Directions:
1. Break spaghetti in half; cook according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
2. Drain spaghetti; stir into meat sauce. Add 1/2 cup cheese. Transfer to a greased 13-in. x 9-in. baking dish.
3. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted. Yield: 12 servings.
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