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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I looked everywhere for an easy baked spaghetti that did NOT use mushrooms or cream of mushroom soup (husband is allergic). I am happy to say I found it. You could add mushrooms, green pepper, olives, etc. to this dish for added variety, but I like it just the way it is! This makes a great family meal...just add a tossed salad and some garlic bread, and dinner is ready in about an hour. Ingredients:
8 ounces thin spaghetti |
1 lb ground beef |
1 teaspoon minced garlic |
1 (26 ounce) can spaghetti sauce |
2 cups finely shredded mild cheddar cheese |
1 tablespoon oregano |
Directions:
1. Preheat oven to 350.
2. Cook noodles in boiling water; drain.
3. Meanwhile, brown ground beef and garlic over medium heat; drain.
4. Combine browned ground beef, spaghetti sauce, and oregano.
5. Spray a casserole dish with cooking spray.
6. Place 1/3 of noodles in bottom of dish.
7. Top with 1/3 of spaghetti sauce mixture, and 1/3 of cheese.
8. Repeat twice, ending with cheddar cheese.
9. Bake at 350 for 25-30 minutes.
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