Spaghetti Beef Casserole Bake
photo by Boomette
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 226.79 g spaghetti
- 453.59 g ground beef
- 1 medium onion, chopped
- 2-3 minced garlic cloves (optional)
- 1 small green bell pepper, chopped
- 226.79 g fresh mushrooms, sliced
- seasoning salt
- pepper
- 44.37 ml grated parmesan cheese (optional)
- 4.92-9.85 ml chili powder (or to taste)
- 14.79 ml Worcestershire sauce (or to taste)
- 396.89 g can tomatoes
- 396.89 g can canned corn niblets
- 236.59 ml grated cheddar cheese
- 297.66 g can tomato soup, undiluted
directions
- Break the spaghetti into pieces, and boil until firm-tender about 10 minutes (do not over cook, leave firm!); drain.
- Brown the ground beef with onion, garlic, green pepper and mushrooms; drain any fat.
- Add in the remaining ingredients; simmer for about 5 minutes.
- Mix in the cooked spaghetti.
- Transfer to a large casserole dish.
- Bake in a 325 oven for about 40-45 minutes.
- If desired top with more grated cheddar or mozzarella cheese the last 15 minutes of baking.
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Reviews
-
What a easy and tasty meal! I used thin spaghetti, 3 cloves of garlic, and I dont care for mushrooms so left those out. Started cooking late so instead of going in the oven, I warmed everything thru on the stove top. I did add about a tablespoon of tomato paste just to add a little deeper tomato flavor. Thank you Kitten for another wonderful recipe!