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Easy Spaghetti Casserole

Recipe By:
Serving Size: 8 Preparation Time :0:00
Categories: Casseroles Pasta


1 1/2 cups Ground chuck
1 teaspoon Basil
1 large Onion --chopped
1 teaspoon Oregano
1 large Green pepper --chopped
1 Bay leaf
1/2 pound Fresh mushrooms --sliced
3/4 teaspoon Salt
20 milliliters Garlic --minced
1/4 teaspoon Pepper
1 can 35 oz Italian peeled tomatos
1 pound Spaghetti,linguine -- or chopped and juice -- reserved
1can 12 oz tomato sauce
1 cup Bread crumbs


1. In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers, mushrooms, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color (about 8 min.)

2. Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, stirring often, until slightly thickened about 20 min.

3. Meanwhile, in a large pot of lightly salted water, cook spaghetti until just tender, about 9 minutes. Drain well.

4. Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the sauce; stir gently to mix. Transfer to

a lightly oiled very large baking dish.

Sprinkle with bread crumbs and remaining cheese on top.

5. Bake until top is lightly browned and casserole is bubbling; about 30 minutes. Let stand 5 minutes

before serving.

NOTE: If you like black olives, you can add 1 small can of sliced olives in step 4 to the sauce.

Source: Linda Fields' homemade goodies Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993 315-786-1120

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