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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a wonderful casserole for a potluck. Whenever I make it, people enjoy it, especially the men. Made for dinner tonight. It is delicious. I think the rosemary should be decreased because it is a little overpowering for my taste. And as always, you can always use more cheese if ya want. I don't believe this would freeze well, but if you try, let me know how it turns out. Ingredients:
1 (16 ounce) package spaghetti |
1 1/2 lbs ground beef |
1 medium onion, chopped |
1/2 cup green pepper, chopped |
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted |
1 (10 3/4 ounce) can condensed tomato soup, undiluted |
1 (8 ounce) can tomato sauce |
1 cup water |
2 tablespoons brown sugar |
1 teaspoon salt |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried rosemary, crushed |
1/8 teaspoon garlic salt |
1 cup pre-shredded mozzarella cheese, divided |
Directions:
1. Break spaghetti in half and cook according the package directions.
2. Meanwhile, in a dutch oven, cook the beef, onion, and green pepper over medium heat until meat is no longer pink. Drain.
3. Stir in soups, tomato sauce, water, brown sugar, and seasonings.
4. Drain spaghetti and stir into meat sauce.
5. Stir in 1/2 cup of the cheese.
6. Transfer to an greased 13x9x2 inches baking dish. (I reccommend either a throw away aluminum lasagne pan or lining with foil for easy cleanup).
7. Cover and bake at 350 for 30 minutes.
8. Uncover and sprinkle with remaining cheese.
9. Bake uncovered 10-15 minutes longer until the cheese is melted.
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