 |
Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 10 |
|
I was making changes to a casserole one day because I had this and didn't have that and turned out a good casserole that everyone liked a lot. I took it to a church potluck and everybody wanted the recipe. It makes a bunch and gets better the next day warmed up. Freezes well too. Ingredients:
1 onion, chopped |
1 bell pepper, chopped |
2 garlic cloves, minced |
3 tablespoons butter |
1 1/2 lbs ground round |
4 ounces pepperoni slices, chopped |
1/2 teaspoon garlic powder |
2 tablespoons chili powder |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 lb spaghetti, broken in half and cooked |
1 (10 3/4 ounce) can condensed golden mushroom soup |
1 (8 ounce) can enchilada sauce |
1/2 cup water |
8 ounces cheddar cheese, grated |
Directions:
1. Saute onion, garlic and bell pepper in butter.
2. Cook meat until brown. Add the pepperoni and drained spaghetti. In small bowl mix the soup, enchilada sauce, water and seasonings together.
3. Add to the meat and spaghetti. Mix all together and taste for seasonings, pour into a large casserole dish. Top with grated cheese.Cover with foil and bake 45 minutes in 350°F oven. Remove foil and bake another 10 minutes or until top is browned.
|
|