Rose Dailey


Another one of my "throw togethers" :-)


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  • 1 1/2 lb
    ground chuck
  • 1 c
    onions, chopped
  • 3/4 c
    bell peppers, chopped
  • 1 Tbsp
    minced garlic
  • 1 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1 tsp
    garlic powder
  • 1 tsp
    oregano, dried
  • 1 can(s)
    (14.5 oz.) italian style diced tomatoes
  • 2 1/2 c
    spaghetti pieces (2-inches long)
  • 1 can(s)
    (10 oz.) cream of mushroom soup
  • 1 c
    grated parmesan cheese - divided
  • 1 c
    shredded mozarella cheese
  • 1 c
    shredded cheddar cheese



  1. In a large pot, bring 4 quarts of salted water to boil. Toss in the spaghetti pieces. Bring back to boil and continue boiling for 8 minutes.
  2. While the noodles are boiling, brown the ground chuck with the onions, bell peppers, garlic, and dry seasonings. Once browned, drain the excess grease off. Add the can of Italian style tomatoes to the meat mixture.
  3. Drain the water off the spaghetti noodles, and stir in the mushroom soup and 1/2 cup of the Parmesan cheese.
  4. Pre-heat oven to 350 degrees. Grease a 9x13 pan.
    Sprinkle the Mozzarella and the Cheddar cheese in the bottom of the pan.
  5. Now, blend the meat/tomato mixture with the noodle/soup mixture. Pour this on top of the shredded cheese in pan. Top with the other 1/2 cup of Parmesan cheese.
  6. Cover with foil, and bake at 350 degrees for 30 to 40 minutes.

Printable Recipe Card


Course/Dish: Beef, Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy

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