Prep 30 mins
Cook 40 mins
I know there are a lot of Baked Spaghetti recipes on Zaar, but this is one my sister and I came up with for our group study, and it was so good, I wanted to keep the recipe here. It makes a lot, but freezes well. You can also make it the night before and just pop it in the oven the next night.
- 1 lb lean ground beef (browned)
- 1 cup onion
- 1⁄2 cup sweet red pepper, chopped
- 1⁄2 cup green pepper, chopped
- 4 -6 garlic cloves, minced
- 1 tablespoon butter
- 2 (10 ounce) cans rotel (If you like it spicer, use 3 cans of Rotel and leave out the diced tomatoes. That is what I did when)
- 1 (14 1/2 ounce) can diced tomatoes
- 8 ounces sliced fresh mushrooms
- 1 (4 ounce) can sliced ripe olives, drained
- 1 1⁄2 tablespoons dried basil
- 1 1⁄2 tablespoons dried oregano
- 12 ounces cooked and drained spaghetti
- 2 cups shredded Mexican blend cheese (Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheese combination)
- 2 cups shredded cheddar cheese
- 1 cup parmesan cheese, shredded
- 2 (10 3/4 ounce) cans cream of mushroom soup
- 1⁄2 cup water
- 1 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
- Saute onion, peppers and garlic in 1 tablespoon of butter over medium heat until tender.
- Add tomatoes, mushrooms, olives, hamburger meat, basil, oregano, salt and pepper and simmer for 10-15 minutes.
- Place 1/2 of the spaghetti in a greased 13x9x3 inch dish.
- Top with half the meat sauce mixture.
- Sprinkle with 2 cups of Fiesta Blend Cheese.
- Repeat layers.
- After second layer of cheddar cheese, sprinkle all the parmesan cheese on top.
- Mix soup with water and pour over casserole. I used my finger to spread evenly so not to disturbe the cheese.
- Sprinkle with paprika to garnish.
- Bake uncovered at 350 degrees for 35-40 minutes or until heated through.
- NOTE: I believe because of all the cheese in this recipe, there is extra liquid/water after the spaghetti is cut and allowed to sit. Don't worry about it. When the remaining dish is stored, just drain off extra liquid. It does not affect the taste of the recipe.
Quite good. I made as directed the first time, and then made some trial changes the second time, which turned out very nicely, I thought. I mixed one can cream of mushroom soup with 5 ounces light sour cream (no water), some pepper and paprika, and combined that mixture with the pasta rather than topping the casserole with it. I used 3 cans of Rotel. I replaced the cheddar with additonal mexican blend cheese, and omitted the parmesan (I prefer to add parmesan at the table). I halved the amount of salt used, but will probably omit it alltogether the next time I try this. Thanks for the new baked spaghetti recipe!
A great family style recipe, especially if you have 10 kids!!! It makes a LOT! Because of the note at the end of the recipe I used 1/2-3/4 cup of the meat cooking liquid I skimmed from the top of the meat (i.e. tomato juice) to mix with the soup to reduce the amount of liquid; mine turned out perfectly with no excess liquid. I omitted the olives because kids won't eat and butter because didn't see the need. I used reduced fat cheese and soups and reduced the cheese by half. This really made a nice casserole. I'm freezing half and will repost here how the leftovers turn out.
Thanks for a great way to serve spaghetti, & for once I didn't mind using broken-up pasta ~ (I usually like it looooong so I can wind it up with a fork & spoon!) Anyway, this was very, very nice! A couple of changes, though ~ I left out the mushrooms & also used cream of celery soup instead to the mushroom kind! Thanks for sharing the recipe! [Tagged, made & reviewed in Please Review My Recipe]