Spaghetti Beef Casserole Bake |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a great recipe to use up any leftover spaghetti, it's really tasty too, it is one of those just throw in anything type of casseroles. Ingredients:
1/2 lb spaghetti |
1 lb ground beef |
1 medium onion, chopped |
2 -3 minced garlic cloves (optional) |
1 small green bell pepper, chopped |
1/2 lb fresh mushrooms, sliced |
seasoning salt |
pepper |
3 tablespoons grated parmesan cheese (optional) |
1 -2 teaspoon chili powder (or to taste) |
1 tablespoon worcestershire sauce (or to taste) |
1 (14 ounce) can tomatoes |
1 (14 ounce) can canned corn niblets |
1 cup grated cheddar cheese |
1 (10 1/2 ounce) can tomato soup, undiluted |
Directions:
1. Break the spaghetti into pieces, and boil until firm-tender about 10 minutes (do not over cook, leave firm!); drain.
2. Brown the ground beef with onion, garlic, green pepper and mushrooms; drain any fat.
3. Add in the remaining ingredients; simmer for about 5 minutes.
4. Mix in the cooked spaghetti.
5. Transfer to a large casserole dish.
6. Bake in a 325 oven for about 40-45 minutes.
7. If desired top with more grated cheddar or mozzarella cheese the last 15 minutes of baking.
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