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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Spaghetti Bake Recipe

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This recipe for Spaghetti Bake is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz. spaghetti
1 lb. ground beef
onion, celery, bell pepper (or you can use PictSweet Seasoning Blend - in the freezer section of Kroger, it has all three in the bag)
1 28 oz. can diced petite tomatoes, undrained
1 zucchini
1 yellow squash
1 pkg. grated cheddar cheese
1 pkg. grated Parmesan cheese
1 can cream of mushroom soup
1/4 c.water
Add sliced mushrooms, ripe olives or other veggies to the mixture, if you like.
Directions:
Directions:
Preheat oven 350ºF. Grease a 3-qt baking dish. Cook spaghetti according to package directions. In a large skillet, cook ground meat with onion, celery and bell pepper. When ground meat is just about brown, add zucchini and squash - cook about 10 minutes on medium heat, then add petite tomatoes and cook another 10 minutes. You might want to add a little water if it looks too dry. Spread 1/2 of the spaghetti in the bottom of the pan. Top with half of the meat mixture and half of the cheddar cheese. Repeat layers. In a medium bowl, mix soup and water - spread on top of the last meat mixture. Top with Parmesan cheese and bake about 30 minutes.

 

 

 

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