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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A layered rendition of spaghetti that takes a step away from the usual Italian spaghetti. Amount of pepper is up to the cook's discretion. Ingredients:
2 lbs lean ground beef |
3 large onions, chopped |
1 green bell pepper, chopped |
1/2 bunch celery, chopped |
2 (10 3/4 ounce) cans condensed tomato soup |
salt |
tabasco sauce |
cayenne pepper |
black pepper |
1 teaspoon worcestershire sauce |
1 (4 ounce) can mushrooms |
1 (8 ounce) package spaghetti, cooked and drained |
1 (4 1/2 ounce) can chopped ripe olives |
8 ounces shredded sharp cheddar cheese (2 cups) |
Directions:
1. Heat oven to 350°F.
2. Brown ground beef and onions; drain.
3. Stir in green pepper, celery, tomato soup and seasonings to taste.
4. Cook until vegetables are tender.
5. Spread half of meat mixture in a baking dish; layer with half of mushrooms, half of spaghetti, half of olives and half of cheese.
6. Repeat layers.
7. Bake 1 hour or until casserole bubbles.
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