baked spaghetti
This dish meets all the requirements for the perfect potluck take-along. It’s a crowd pleaser, it’s big enough to feed a crowd—and it’s easy to transport. Beth takes this to church suppers, but I just make it for Garth and the girls. We never have any leftovers!
Servings12
Ingredients
- 6slices bacon
- 1teaspoon minced garlic
- 1cup chopped onion
- 1cup chopped bell pepper
- 3 14.5-ounce cans diced tomatoes with liquid
- 1 2.25-ounce can sliced ripe black olivesdrained
- 1tablespoons –2dried oreganoaccording to taste
- 1pound ground beef*browned and drained
- 12ounces thin spaghetticooked and drained
- 2cups grated cheddar cheese5 ounces
- 1 10-ounce can cream of mushroom soup
- cup ¼Water
- cup ¼grated Parmesan cheese
Instructions
- Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch baking dish.
- In a large skillet, cook the bacon until slightly crisp, then cut it into smaller pieces. Remove the bacon and sauté the garlic, onion, and bell pepper in the bacon drippings until tender. Add the tomatoes, olives, oregano, bacon, and the cooked beef. Simmer this mixture, uncovered, for 10 minutes. Place half of the spaghetti in the prepared pan. Top the spaghetti with half of the vegetable-beef mixture. Sprinkle this layer with 1 cup of Cheddar cheese. Repeat the layers. Mix the canned soup and water until smooth, and pour over the casserole. Sprinkle the top with Parmesan cheese. Bake, uncovered, for 30 to 35 minutes, or until heated through.
Recipe Notes
This entrée is also good if you substitute mozzarella cheese for the Cheddar.
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