Baked spaghetti
Baked spaghetti
Ingredients/Components
- spaghetti - 1 lb
- ground chuck - 4 lb
- large onions - 2 item
- salt optional - 2 tsp
- cans condensed cream of mushroom soup - 2 1/2
- cans condensed tomato soup can substitute 4 cans Ragu spaghetti sauce, if you wish - 4 1/2
- milk you can use 1 can Pet evaporated milk and 1 can water, if you wish - 1 qt
- sharp process American cheese, shredded 4 c - 1 lb
How to make baked spaghetti:
Break spaghetti into 3-inch lengths. Cook in a large amount of boiling water; drain. In Dutch oven or kettle, cook meat, onion and green pepper until meat is browned. Sprinkle with salt. Gradually stir in soups, milk and 2 cups of the cheese. Divide spaghetti evenly between two 9 x 13 x 2-inch baking dishes. Into each pan, stir half the soup-meat mixture. Sprinkle 1 cup cheese atop each dish or use 1 large baking dish. Bake, uncovered, at 350° for 1 hour or until hot through.Note: You can also use 1/2 of this recipe.
Recipe categories: Pasta, Main dish, Spaghetti.
Rating:
Related ingredients:
butter, noodles, box macaroni, spaghetti noodles, cooked, spiral macaroni, cooked and drained, jumbo shells, dry pasta, cooked linguini, deboned chicken pieces
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