Baked Spaghetti Recipe

Baked Spaghetti Family Banquet Recipe

baked spaghetti recipe

When it came to household dinners in our home, Spaghetti was at the top of the record with our children. Now that our youngsters are all grown, my husband and I get pleasure from a more grown-up version of this favourite American dish.

I do not advocate freezing any left-overs, nevertheless, it should maintain for up to three days in your refrigerator.

The following recipe will yield 6 servings.

Baked Spaghetti Dinner Recipe

1 cup onion, finely chopped

1 cup inexperienced pepper, chopped

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1 tablespoon butter or margarine

1 (28 ounces) can tomatoes with liquid, chopped

1 can (four ounces) mushroom stems and pieces, drained

2 teaspoons dried oregano

1 teaspoon dried basil

1 lb. lean floor beef, browned and drained

12 ounces spaghetti noodles, cooked and drained

2 cups Cheddar cheese, shredded

1 can (10 three/4 ounces) cream of mushroom soup, undiluted

1/4 cup tap water

1/four cup Parmesan cheese, grated

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In a large frying pan, saute the onion and green pepper in butter until fork tender. Stir within the chopped tomatoes, mushrooms, oregano and basil. Simmer for two-three minutes after which stir in the cooked floor beef. Proceed to simmer over medium heat, uncovered for roughly eight-10 minutes.

Place half of the cooked spaghetti noodles in a lightly greased 9 x 13" baking dish. Pour half of the vegetable combination on prime of the pasta and then sprinkle with one cup of Cheddar cheese. Repeat the layers. Pour the soup right into a small bowl and mix in 1/4 cup of warm tap water till they're combined. Pour the soup mixture over the casserole. Sprinkle the top with grated Parmesan cheese.