Baked Spaghetti Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
1 cup chopped onion
1 cup chopped green pepper
1TBSP butter
3 cans Rotel (I use mild.)
2 TBSP dried basil
3 TBSP dried oregano
1 tsp garlic powder
1 pound ground beef, browned and drained
12 ounces spaghetti, cooked and drained
4 cups shredded cheddar cheese
2 cans condensed cream of mushroom soup
1/2 cup water
1 cup grated Parmesan cheese
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Directions: |
Directions:In a large skillet, sauté onion and green pepper in butter until tender. Add Rotel, basil, oregano, garlic powder. And browned ground beef. Simmer, uncovered, for 10 minutes.
Place half of the spaghetti in a greased 9x13 inch baking dish. Top with half of the Rotel and beef mixture. Sprinkle with 2 cups cheddar cheese. Top second half of the spaghetti, then another layer of Rotel and beef mixture.
Mix soup and water until smooth and pour over last layer. Sprinkle with final 2 cups of cheddar and the cup of Parmesan.
Bake uncovered at 350 degrees for 30-35 minutes.
**The original recipe called for a 4 oz. can of black olives, drained,and one cup of sliced mushrooms. I never add these because no one in my family likes either.
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Personal
Notes: |
Personal
Notes: This is the dish that my other oldest, best friend, Margy Kincy, brings to the Devil's Den trail ride pot luck. I love, love this spaghetti and again it's everyone else's favorite because if you don't fight your way to the front of the line, you won't find anything but an empty pan! We have so much fun at our Yee-Haw Sisterhood get-togethers!
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