Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com
When it came to family dinners in our home, Spaghetti was at the top of the list with our children. Now that our children are all grown, my husband and I enjoy a more grown-up version of this favorite American dish.
I do not recommend freezing any left-overs, however, it will keep for up to 3 days in your refrigerator.
The following recipe will yield 6 servings.
Baked Spaghetti Dinner Recipe
1 cup onion, finely chopped
1 cup green pepper, chopped
1 tablespoon butter or margarine
1 (28 ounces) can tomatoes with liquid, chopped
1 can (4 ounces) mushroom stems and pieces, drained
2 teaspoons dried oregano
1 teaspoon dried basil
1 lb. lean ground beef, browned and drained
12 ounces spaghetti noodles, cooked and drained
2 cups Cheddar cheese, shredded
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
1/4 cup tap water
1/4 cup Parmesan cheese, grated
In a large frying pan, saute the onion and green pepper in butter until fork tender. Stir in the chopped tomatoes, mushrooms, oregano and basil. Simmer for 2-3 minutes and then stir in the cooked ground beef. Continue to simmer over medium heat, uncovered for approximately 8-10 minutes.
Place half of the cooked spaghetti noodles in a lightly greased 9 x 13" baking dish. Pour half of the vegetable mixture on top of the pasta and then sprinkle with one cup of Cheddar cheese. Repeat the layers. Pour the soup into a small bowl and mix in 1/4 cup of warm tap water until they are combined. Pour the soup mixture over the casserole. Sprinkle the top with grated Parmesan cheese.
Bake in a preheated 350 degree oven for 30 minutes or until it's heated through.
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