Do you realize how easy this casserole is to make? This is the perfect weeknight meal.
Check out what my pals over at Mr. Food had to say about this recipe:
“One of our Test Kitchen team members always raves about how much she loved going to her grandmother’s house for Sunday dinner. One of her favorite side dishes was always a creamy veggie and pasta casserole. So, inspired by this memory-making dish, we came up with this recipe for Grandma’s Best Casserole.”
I always loved going to grandma’s house as a kid, too! Shoot, i still love going to grandma’s house 🙂
Ingredients
1 pound spaghetti
4 tablespoons butter
1 onion, chopped
1 red bell pepper, cut into 1/2-inch chunks
1 (8-ounce) package fresh mushrooms, sliced
2 cups chicken broth
2 (10-3/4-ounce) cans condensed cheese soup
8 ounces bacon, cooked and crumbled
Instructions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch casserole dish with cooking spray.
Cook spaghetti according to package directions; drain, return to pot, and set aside.
Meanwhile, in a large skillet over medium-high heat, melt butter; sauté onion, bell pepper, and mushrooms 6 to 7 minutes, or until tender. Add vegetable mixture and remaining ingredients to spaghetti; mix well.
Place mixture in prepared casserole dish, cover, and cook 25 to 30 minutes, or until heated through.
USE THE RED NEXT PAGE LINK BELOW FOR THE NEXT CASSEROLE RECIPE.
Quick Tip: Serve this casserole with fresh bread and applesauce for a complete meal.
Thank you to Mr.Food for this great recipe.
