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Roaster Pan Spaghetti Recipe

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This recipe for Roaster Pan Spaghetti, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Duane Martin
Added: Tuesday, May 26, 2009


2 lbs ground beef
2 lrg. onions chopped
6 buds garlic chopped
1/2 c olive oil
1-1/2 tablespoons

Brown garlic and onion in oil. Remove to a small roaster pan. Break meat into chunks and brown in same pan used to fry onions. Season meat while frying with:

1-1/2 T Accent
1 T salt
1 T pepper
2 T parsley
1 Tsp. poultry seasoning
1 tsp. sage
1-1/2 tsp. basil
1-1/2 tsp oregano

After the meat is browned, add:

3 T worcestershire sauce
1/2 bottle of Ketchup (big bottle)
1 2-1/2 can of tomatoes same as 3-1/2 cups
1 can tomato soup
1 small can tomato paste and 3 cans of water
1 7z jar stuffed green olives sliced
1 8z can mushroooms
3/4lb sharp cheddar cheese, shredded
1/2 cup parmesan cheese

1lb package of thin spaghetti. Break in 4" lenghts and boil with 1 T butter and 1 T of salt for 3 min. Cover and let stand for 7 min. Drain.

Combine all ingredients in roaster pan. Bake covered, at 300 degrees for one hour. Cool. Chill in refridgerator overnight. Reheat covered at 300 degrees for one hour or longer.

Number Of Servings:
Number Of Servings:




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