Baked Spaghetti
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#1
06-08-2020This is a fav dish in my family.From Taste of Home.I add diced onion,diced green pepper & mushrooms.I cover the dish with foil for 30 mins, then uncover for an additional 15-20 mins.Let stand 10 mins before serving.
1 package (16 ounces) angel hair pasta (spaghetti noodles works fine)
1-1/2 pounds ground beef
1 jar (48 ounces) spaghetti sauce, your favorite variety
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) milk
2 cups (8 ounces) shredded cheese - Mozzarella, Colby-Jack, Cheddar, or your favorite variety
1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce. Remove from the heat.
2. Drain pasta. Combine soup and milk. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.
3. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.
4. TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6 servings each).
5. VARIATION: Use a 9 by 13-inch pan make the whole recipe.I mix everything except some cheese.Pour all into greased pan & top with remaining cheese.
1 package (16 ounces) angel hair pasta (spaghetti noodles works fine)
1-1/2 pounds ground beef
1 jar (48 ounces) spaghetti sauce, your favorite variety
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) milk
2 cups (8 ounces) shredded cheese - Mozzarella, Colby-Jack, Cheddar, or your favorite variety
1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce. Remove from the heat.
2. Drain pasta. Combine soup and milk. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.
3. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.
4. TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6 servings each).
5. VARIATION: Use a 9 by 13-inch pan make the whole recipe.I mix everything except some cheese.Pour all into greased pan & top with remaining cheese.
#4
cabbagepatchkid , 11-21-2010 02:53 PM
Super Member
It sounds almost like a lazy man's lasagne and somewhat similar to a rotini casserole that we all love. I'm going to give it a try :D . I used to subscribe to Taste of Home but now with the internet I like to look through the recipes on All Recipes.com and read the reviews before I try it.
