Spaghetti Beef and Potato Casserole
- Ready In:
- 1hr 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1360.77 g lean ground beef
- 2 large onions, chopped
- 2-3 clove fresh minced garlic (optional)
- salt and pepper
- 2 can condensed cream of mushroom soup, undiluted
- 9 slice cooked bacon
- 709.77 ml cooked spaghetti
- 946.0 ml good quality tomato juice (Heinz is good)
- 709.77 ml sliced uncooked potatoes
- 453.59 g shredded cheddar cheese
- 709.77 ml celery, diced
directions
- set oven to 350 degrees.
- grease a large-size casserole dish.
- brown beef with minced garlic, salt and pepper and onions; drain off any fat.
- transfer ground beef to casserole dish.
- on top of ground beef, layer the celery and spaghetti.
- pour the two cans of mushroom soup over the mixture.
- sprinkle the chopped cooked bacon over top of soup.
- pour the tomato juice over the bacon.
- sprinkle the cheddar cheese over the top.
- cover, and bake for 1-1/2 hours.
- uncover casserole the last 15 mins of baking.
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