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EASY SPAGHETTI CASSEROLE

Category:    Main dishes, Casseroles
Yield:8 servings
 
  1 1/2 c  Ground chuck                        1 ts Basil
      1 lg Onion, chopped                      1 ts Oregano
      1 lg Green pepper, chopped               1    Bay leaf
    1/2 lb Fresh mushrooms, sliced           3/4 ts Salt
      2 cl Garlic, minced                    1/4 ts Pepper
      1 cn 35 oz Italian peeled tomatos        1 lb Spaghetti,linguine, or
           -coarsely chopped and juice              -fettucine
           -reserved                           2 c  Shredded cheddar cheese
      1 cn 12 oz tomato sauce                  1 c  Bread crumbs
 
  1. In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers,
  mushrooms, and garlic over medium-high heat, stirring often to break up
  lumps of meat, until beef loses its pink color (about 8 min.)
  
  2. Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf
  and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer,
  stirring often, until slightly thickened about 20 min.
  
  3. Meanwhile, in a large pot of lightly salted water, cook spaghetti until
  just tender, about 9 minutes. Drain well.
  
  4. Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the sauce;
  stir gently to mix. Transfer to a lightly oiled very large baking dish.
  Sprinkle with bread crumbs and remaining cheese on top.
  
  5. Bake until top is lightly browned and casserole is bubbling; about 30
  minutes. Let stand 5 minutes before serving.
  
  NOTE: If you like black olives, you can add 1 small can of sliced olives in
  step 4 to the sauce.
  
  Source: Linda Fields' homemade goodies Typed for you by: Linda Fields,
  Cyberealm BBS Watertown, NY 1993 315-786-1120
 

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