Baked Spaghetti Potluck Casserole
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 12 servings.
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
Ingredients
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1 package (16 ounces) spaghetti
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1-1/2 pounds ground beef
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1 medium onion, chopped
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1/2 cup chopped green pepper
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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1 can (8 ounces) tomato sauce
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1 cup water
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2 tablespoons brown sugar
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1 teaspoon salt
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1/2 teaspoon dried marjoram
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1/2 teaspoon dried rosemary, crushed
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1/8 teaspoon garlic salt
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1 cup shredded part-skim mozzarella cheese, divided
Directions
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1.
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.
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2.
Drain spaghetti; stir into meat sauce. Add 1/2 cup cheese. Transfer to a greased 13x9-in. baking dish.
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3.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted.
Nutrition Facts
1 cup: 313 calories, 9g fat (4g saturated fat), 36mg cholesterol, 706mg sodium, 39g carbohydrate (7g sugars, 2g fiber), 18g protein.
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