Spaghetti Casserole

Wednesday, August 25, 2010

1 Pound ground beef

1/2 Cup chopped onion

1/4 Cup chopped green pepper

2 Cloves garlic, minced

1 Can condensed cream of mushroom soup

1 Can condensed tomato soup

1 Cup water

1 Cup shredded cheese, mozzarella or bagged mix

4 Cups cooked spaghetti

Handful of Italian seasoned breadcrumbs

1) In a skillet under moderate heat brown the meat slowly. Drain the fat and leave behind about a teaspoon. Add onions and green pepper with the garlic and cook in the fat until tender. Stir well to seperate the meat.

2) Add the soups, water, 1/2 cup cheese and spaghetti. pour into the casserole, about 2 quart size.

3) bake at 350F for 30 minutes then stir. Top with remaining cheese and sprinkle on the breadcrumbs. Bake 10 to 15 minutes more until cheese melts nicely.


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