When it comes to spaghetti my husband is often left out of the mix. he says his mother made it way too much during his childhood. However, when i make baked spaghetti casserole he is first in line to get some grub.
See what my friend over at Just A Pinch has this to say about this amazing recipe:
This is one of my all time favorites. It is fantastic to take to potlucks or to a friend who is under the weather. I like eating it the next day as a cold pasta dish. Can’t go wrong with this one!!
I can’t get over how much I love this casserole! Spaghetti has always been one of my favorite meals and now I can bake it with a bunch of yummy ingredients in the mix. Yes!
16 oz cooked Barilla spaghetti noodles
1 c chopped onions
1 c green peppers
1 Tbsp Imperial margarine
1 can(s) (28 oz) chopped tomatoes
1 tsp McCormick oregano
1 clove garlic (or 1/2 teaspoon garlic seasoning)
1 lb cooked ground beef (can substitute chicken or Italian sausage)
2 c Kraft mozzarella cheese
1 can(s) Campbell’s cream of mushroom soup (use cream of chicken if you use chopped chicken)
1/2 c water
1/2 c Kraft Parmesan cheese
Saute onion & green pepper in margarine in. Add tomatoes, oregano, garlic and beef. Simmer for 10 minutes. Stir occasionally to keep from sticking.
Place 1/2 cook spaghetti in bottom of 9 X 13 inch greased pan. Top with 1/2 of veg/meat mixture. Next top with 1 cup mozzarella cheese and repeat layers. Mix soup and water together and spread over casserole. Top with Parmesan cheese.
Bake uncovered on 350 degrees for 30 minutes.
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Quick Tip: Serve this delicious casserole with garlic bread and a tossed salad.
Thanks again to Just A Pinch for this amazing recipe.