Total Time
45mins
Prep 45 mins
Cook 0 mins

a really good one dish meal. A hit with the kids and the hubby

Ingredients Nutrition

Directions

  1. Cook and stir meat and onions in large skillet or dutch oven until meat is brown. Drain off fat.
  2. Stir in tomatoes (with liquid) and remaining ingredients except cheddar cheese: break up tomatoes.
  3. TO COOK IN SKILLET: heat mixture to boiling.
  4. Reduce heat, cover and simmer, stirring occasionally until spaghetti is tender, about 30 minutes. (a small amount of water can be added if necessary.)
  5. Sprinkle with cheese and heat until cheese is melted.
  6. TO COOK IN OVEN: Pour mixture in ungreased 2 or 2 1/2 quart casserole.
  7. Cover and bake at 375, stirring occasionally, until spaghetti is tender, about 45 minutes.
  8. Uncover; sprinkle with cheddar cheese and bake about 5 minutes.

Reviews

(7)
Most Helpful

This is a great week night simple comfort meal. We enjoyed it very much. I used fresh mushrooms instead of canned and added two cloves of garlic as well as a minced hot pepper from my garden. Yum!

PanNan June 24, 2010

Excellent recipe! I was so happy to be able to use up odds and ends of green pepper and spaghetti. I didn't have the mushrooms and added some ready-minced garlic. I did add a bit more water because I was afraid the pasta wouldn't cook right. (I made mine in the skillet). I was tempted at the end to use Velveeta, but used a 4-cheese Mexican blend instead. (I usually don't have plain cheddar on hand). It was delicious! I would also give it high marks for using inexpensive ingredients. Nancy1, thank you for the post!

Rose is Rose December 17, 2009

While I loved the dish, I found that 2 tsps. of salt was way too much. This is great comfort food, but next time I make this dish (and yes, I will make it again), I'll definitely cut the salt by 1/2. Still a yum, tho'.

Prayztwice April 28, 2008

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