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Baked Spaghetti Recipe

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This recipe for Baked Spaghetti, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shere Owens
Added: Friday, February 20, 2009


1 16 oz. package spaghetti
1 1/2 lb. ground beef
1 medium onion, chopped
1/2 chopped green pepper
1 can condensed cream of mushroom soup, undiluted
1 can tomato sauce
1 c. water
2 tbsp. brown sugar
1 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried marjoram
1/2 tsp. dried rosemary, crushed
1/8 tsp. garlic salt
1 c. shredded mozzarella cheese

Break spaghetti in half; cook according to package directions. Meanwhile, cook the beef, onion and green pepper over medium heat until meat is done; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
Drain spaghetti; stir into meat sauce. Add 1/2 cup of cheese. Transfer to a greased 13X9 baking dish. Cover and bake at 350 for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes linger or until cheese is melted.




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