Baked Spaghetti Casserole
By Yankee Magazine|Nov 07 2006|
This recipe for baked spaghetti casserole yields a good versatile dish. Both flavorful and different, it’s become a favorite with our readers.
Yield
4 to 6 servings
Ingredients
1 pound ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons butter or margarine
1 (10-1/2 ounce can) cream of mushroom soup
1 (10-1/2 ounce can) tomato soup
1 soup can water
1 clove garlic, minced
1 cup shredded sharp cheese
1/2 pound spaghetti, cooked and drained
Instructions
In large skillet, cook beef, onion, and green pepper in butter until meat is lightly browned and vegetables are tender. Stir often to separate meat particles. Add soups, water and garlic. Heat. Blend with 1/2 cup cheese and cooked spaghetti in a 3-quart casserole. Top with remaining cheese. Bake at 350 degrees for about 30 minutes or until bubbling and hot. This can easily be doubled.
My family loved it. All enjoyed!
Unreal. Everyone loved it. It was the best dinner I have had for ages.
Very good casserole.
Outstanding and the entire family loved it…just gets better as leftovers too!!! Being a Wisconsin cheesoholic, I increased the cheese topping the second time I made it….YUM!!
I made this for supper last week and it was a HIT! We had just enough (barely) leftover for lunch the next day (3 of us) and it was even better. My daughter, who is quite picky said it is her favorite now. I will be making this again and plan to make a double batch to freeze one for later. Thanks for such a yummy recipe and a new, much needed supper/lunch idea. HIGHLY recommend this dish!