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.
Seriously, I need to make this spaghetti casserole at least twice a month. Served with garlic bread and a side salad, this dish makes one heck of a meal!
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!
Ingredients
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
Instructions
Bake uncovered on 350 degrees for 30 minutes.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this delicious casserole with garlic bread and a tossed salad.
