Easy Spaghetti Casserole
Yield
8 servingsPrep
15 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
ground chuck (ground beef)
|
*
|
| 1 | large |
onions
chopped |
|
| 1 | large |
green bell peppers
chopped |
|
| ½ | pound |
mushrooms
sliced |
|
| 2 | cloves |
garlic
minced |
|
| 35 | ounces |
italian plum (roma) tomatoes
peeled |
|
| 12 | ounces |
tomato sauce
|
|
| 1 | teaspoon |
basil
|
*
|
| 1 | teaspoon |
oregano
|
|
| 1 | each |
bay leaves
|
*
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | pound |
spaghetti
|
|
| 2 | cups |
cheddar cheese
shredded |
|
| 1 | cup |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
ground chuck (ground beef)
|
*
|
| 1 | large |
onions
chopped |
|
| 1 | large |
green bell peppers
chopped |
|
| 226.8 | g |
mushrooms
sliced |
|
| 2 | cloves |
garlic
minced |
|
| 1011.5 | ml/g |
italian plum (roma) tomatoes
peeled |
|
| 346.8 | ml/g |
tomato sauce
|
|
| 5 | ml |
basil
|
*
|
| 5 | ml |
oregano
|
|
| 1 | each |
bay leaves
|
*
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 453.6 | g |
spaghetti
|
|
| 473 | ml |
cheddar cheese
shredded |
|
| 237 | ml |
bread crumbs
|
|
Directions
In a 5 to 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.
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.
Meanwhile, in a large pot of lightly salted water, cook spaghetti.
Drain well.
Preheat oven to 350℉ (180℃). 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.
Bake until top is lightly browned and casserole is bubbling; Let stand 5 minutes before serving.
