[CnD] baked spaghetti

Sharon Howerton shrnhow at gmail.com
Sat Feb 17 10:22:31 EST 2018

My daughter-in-law has done something similar but with a jar of prepared spaghetti sauce and ground Italian sausage. It's awesome! I think she also used mozzarella cheese instead of Parmesan.
Cook the meat before adding to the mix.

-----Original Message-----
From: Mike and jean via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Saturday, February 17, 2018 9:17 AM
To: cookinginthedark at acbradio.org
Cc: Mike and jean
Subject: [CnD] baked speghetti

Baked Spaghetti

8 oz cooked spaghetti

1 cup chopped onions

1 tsb butter

28 oz chopped tomatoes

1 tsp oregeon 

½ tsp garlic powder

1 lb. ground beef

2 cups mozzarella cheese

1 can cream mushroom soup

½ cup water

½ cup parm cheese

Saute onions in butter, add oregano, tomatoes, garlic, and cooked beef.
Simmer for 10 minutes, stiring occasional to prevent sticking.

Put half speghetta in bottom of greased 9x13 pan, top with with veggie/meat mixture.  Top with 1 cup of mozzarella cheese.  

Repeat next layer.  Mix soup and water together and pour over casserole.
Top with parm cheese.  

Bake at 350 uncovered for 30 minutes. 


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