There are so many amazing things about this baked spaghetti, but the best would probably have to be the cream cheese sauce. I love serving this marvelous spaghetti bake with garlic twists and a tossed salad. My favorite dressing is Ranch but we often eat our side salads with Italian to make the meal more authentic. Give it a shot for dinner tonight and I promise that your family will be forever grateful.
I think this recipe tastes amazing so whatever minor changes you made, I love them!
Ingredients
1 pound of ground chuck
½ cup of diced onion
½ cup of diced green bell pepper
½ teaspoon of chili powder
1 10 ¾ ounce can of Campbell’s condensed tomato soup
½ can of water
2 shots of Worcestershire sauce
¼ teaspoon oregano
¼ teaspoon basil
½ teaspoon McCormick garlic powder
6 ounces of #3 or #4 spaghetti
1 cup of Kraft grated cheddar cheese
Morton salt and pepper to taste
Instructions
Sauté ground beef, onion, bell pepper, chili powder, salt and pepper until ground beef is browned.
Drain excess liquid and place meat mixture into a 2.5 quart round casserole dish.
To the meat mixture, add all of the other ingredients except for the spaghetti and the cheese and mix well.
Break the spaghetti in half and cook according to the package instructions.
Add the spaghetti to the meat mixture and mix well.
Cover the casserole dish and put it into the refrigerator for 4 to 6 hours. (This allows for all of the flavors to blend)
Remove from refrigerator and allow 30 minutes to come to room temperature.
Preheat oven to 350 degree.
Uncover and sprinkle the cheese all over the top of the mixture.
Cook UNCOVERED for 30 minutes.
Remove from oven, cover and let set for 10 minutes.
Serve and Enjoy 🙂
USE RED NEXT PAGE LINK BELOW.
Quick Tip: For a little extra crisp, allow this casserole to cook under the broiler for around 2 minutes.
