Recipe: Easy Spaghetti Casserole

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Categories: Cyberealm

Yield: 8 Servings

1 1/2 c Ground chuck

      1 lg Onion, chopped
      1 lg Green pepper, chopped
    1/2 lb Fresh mushrooms, sliced
      2 cl Garlic, minced
      1 cn 35 oz Italian peeled tomatos
           -- coarsely chopped and
           -- juice
           -- reserved
      1 cn 12 oz tomato sauce
      1 ts Basil
      1 ts Oregano
      1    Bay leaf

3/4 ts Salt
1/4 ts Pepper

      1 lb Spaghetti,linguine, or
           -- fettucine
      2 c  Shredded cheddar cheese
      1 c  Bread crumbs

In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers, mushrooms, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color (about 8 min.)
Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, stirring often, until slightly thickened about 20 min.
Meanwhile, in a large pot of lightly salted water, cook spaghetti until just tender, about 9 minutes. Drain well.
Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the sauce; stir gently to mix. Transfer to a lightly oiled very large baking dish. Sprinkle with bread crumbs and remaining cheese on top.
Bake until top is lightly browned and casserole is bubbling; about 30 minutes. Let stand 5 minutes before serving.

NOTE: If you like black olives, you can add 1 small can of sliced olives in step 4 to the sauce.

Source: Linda Fields' homemade goodies Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993 315-786-1120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip

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