spaghetti casserole
(2 ratings)
This is a recipe from Taste of Home and Verlyn Wilson of Indiana. Verlyn says,:Because this recipe feeds so many, I often take it toChurchh dinners and potlucks. This colorful dish also comes in handy when we have lots of help to feed on our farm" This is so good- you will make it often a great comfort food- simple and fuss free! My family loves it too..thanks Verlyn.
(2 ratings)
yield
12 servings
prep time
25 Min
cook time
25 Min
method
Bake
Ingredients For spaghetti casserole
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16 ozpkg. spagetti
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1 lbground beef
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1 mdonion, chopped
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1 mdgreen bell pepper, chopped
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14 ozcan diced tomatoes,undrained
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10 ozcan tomato soup, undiluted
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1 cbeef broth
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2 tspchili powder, more or less
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10 ozthawed whole corn
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10 ozthawed peas
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4 ozjar or can stems and pieces mushrooms, drained
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2 cshredded cheddar cheese,divided
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salt and pepper to taste
How To Make spaghetti casserole
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1In a large skillet, cook and scramble beef,onion,and green pepper over medium heat until meat is no longer pink. Add tomatoes, broth, soup and chili powder.Add corn peas, mushrooms, salt and pepper to taste.
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2Cover and simmer 15 minutes. Remove from heat. Cook pasta in boiling water for 8 minutes, drain. Stir pasta into pan.
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3Layer half of the mixture in a greased 4 quart baking dish. Sprinkle with 1 cup of the cheese; repeat layers. Bake, uncovered, at 350^ for 25 minutes or until heated through.
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