"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Baked Spaghetti Casserole Recipe

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This recipe for Baked Spaghetti Casserole, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Homeier
Added: Friday, May 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds lean, chopped sirloin (90 - 95% lean)
4 T. olive oil, divided use
1 medium onion, chopped
2 cloves fresh garlic, minced
1 small fresh green pepper, finely sliced
2 small, sliced zucchini; if desired
1 (14oz.) can diced tomatoes
1 to 2 pounds cooked, drained, and cooled spaghetti (you may also use linguine or penne)

Directions:
Directions:
Pre-heat oven to 375. Put olive oil in the bottom of your favorite large skillet. Put on medium heat until warm. Add chopped onion, and cook until limp and tender. Separate onions to make a small clearing at the side of your pan. Add minced garlic in that space. Cook less than 1 minute, and then mix onions and garlic together. Careful, the garlic will burn easily, (which makes it become bitter). Remove onions & garlic from pan. Set aside. Wipe out excess oil. Put another 2 tablespoons of olive oil into the pan, turn on medium heat until warm. Add zucchini and begin to saute. Add sliced green pepper. Slowly add meat and break into small pieces to cook until all red has disappeared. After zucchini and green peppers are completely limp; add onions & garlic mixture back into the pan. Stir thoroughly to mix. Add canned tomatoes and finely your noodles. Swirl throughout to mix a final time. Spray a 9x13 rectangle baking dish with Pam and add your mixture. Top with grated cheese and bake for approximately 40 to 45 minutes or until bubbly. Can be frozen. Travels well.

Number Of Servings:
Number Of Servings:
8 to 10.

 

 

 

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