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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 24 |
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With all the favorite ingredients of spaghetti and meat sauce, this recipe makes two hearty family-style casseroles. Itâs great for entertaining or a potluck. âSue Braunschweig, Delafield, Wisconsin Ingredients:
1 pound uncooked spaghetti, broken into 3-inch pieces |
4 pounds ground turkey or beef |
2 large onions, chopped |
1 large green pepper, chopped |
4 cups milk |
4 cans (10-3/4 ounces each) condensed tomato soup, undiluted |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
4 cups (16 ounces) shredded sharp cheddar cheese, divided |
Directions:
1. Cook spaghetti according to package directions. Drain and place in two greased 13-in. x 9-in. baking dishes; set aside.
2. In two Dutch ovens or stock pots, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. To each pot, add 2 cups of milk, two cans of tomato soup, one can of mushroom soup and 1 cup of cheese. Bring to a boil.
3. Spoon over spaghetti (spaghetti will absorb liquid during baking). Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and top is lightly browned. Yield: 2 casseroles (12 servings each).
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