Spagetti beef casserole
Recipe by Peggy Potter Jankowski
1-1/2 pounds uncooked spaghetti
3 pounds ground beef
1 cup chopped onion
2/3 cup chopped green pepper
1 teaspoon minced garlic
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1-1/3 cups water
1 can (8 ounces) mushroom stems and pieces, drained
3 cups (12 ounces) shredded cheddar cheese, divided
1. Cook spaghetti according to package directions. Meanwhile, in several
large skillets, cook the beef, onion and green pepper over medium
heat until meat is no longer pink. Add garlic; cook 1 minute longer.
Drain. Stir in the soups, water and mushrooms.
Drain spaghetti. Add spaghetti and 1 cup cheese to beef mixture.
Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with
remaining cheese. Cover and freeze one casserole for up to 3 months.
Bake remaining casserole, uncovered, at 350° for 20-25 minutes
or until cheese is melted.
To use frozen casserole: Thaw in the refrigerator overnight. Remove
freezer meal, casseroles May 19, 2011 16:04
Author tasteofhome.com/Recipes/Sp...
This is one of our favorites. Makes a bunch!