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Baked Spaghetti

Baked Spaghetti
This is a wonderful casserole for a potluck. Wherever I take it, people enjoy it…especially men. I use whatever cheese I have on hand, so try your favorite. —Pat Walter, Pine Island, Minnesota
12 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

  • 1 package (16 ounces) spaghetti
  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 can (8 ounces) tomato sauce
  • 1 cup water
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried rosemary, crushed
  • 1/8 teaspoon garlic salt
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Directions

  • Break spaghetti in half; cook according to package directions.
  • Meanwhile, in a Dutch oven, cook the beef, onion and green pepper
  • over medium heat until meat is no longer pink; drain. Stir in the
  • soups, tomato sauce, water, brown sugar and seasonings.
  • Drain spaghetti; stir into meat sauce. Add 1/2 cup cheese. Transfer
© Taste of Home 2013

2 of 2

Baked Spaghetti (continued)

Directions (continued)

  • to a greased 13-in. x 9-in. baking dish.
  • Cover and bake at 350° for 30 minutes. Uncover; sprinkle with
  • remaining cheese. Bake 10-15 minutes longer or until cheese is
  • melted. Yield: 12 servings.
Nutrition Facts: 1 serving (1 cup) equals 313 calories, 9 g fat (4 g saturated fat), 36 mg cholesterol, 706 mg sodium, 39 g carbohydrate, 2 g fiber, 18 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013