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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 16 |
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We love spaghetti, and as the mother of three boys, this casserole has been a life saver! Fast and delicious, it was a favorite at pre-game meals and sports banquets. Ingredients:
1-1/2 pounds uncooked spaghetti |
3 pounds ground turkey or beef |
1 cup chopped onion |
2/3 cup chopped green pepper |
1 teaspoon minced garlic |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted |
1-1/3 cups water |
1 can (8 ounces) mushroom stems and pieces, drained |
3 cups (12 ounces) shredded cheddar cheese, divided |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in two large skillets, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the soups, water and mushrooms.
2. Drain spaghetti. Add spaghetti and 1 cup cheese to beef mixture. Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 20-25 minutes or until cheese is melted.
3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 1 to 1-1/4 hours or until heated through and cheese is melted. Yield: 2 casseroles (8 servings each).
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