spaghetti casserole
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.
prep time
25 Min
cook time
25 Min
method
Bake
yield
12 servings
Ingredients
- 16 ounces pkg. spagetti
- 1 pound ground beef
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 14 ounces can diced tomatoes,undrained
- 10 ounces can tomato soup, undiluted
- 1 cup beef broth
- 2 teaspoons chili powder, more or less
- 10 ounces thawed whole corn
- 10 ounces thawed peas
- 4 ounces jar or can stems and pieces mushrooms, drained
- 2 cups shredded cheddar cheese,divided
- - salt and pepper to taste
How To Make spaghetti casserole
-
Step 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.
-
Step 2Cover and simmer 15 minutes. Remove from heat. Cook pasta in boiling water for 8 minutes, drain. Stir pasta into pan.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Pasta
Category:
Casseroles
Culture:
Italian
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Tag:
#Heirloom
Ingredient:
Pasta
Method:
Bake
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