Spaghetti Casserole. An oldie but a goodie. We got this recipe at a wedding shower and it is one of the first meals I made for us as a married couple. It was and still is one of our favorites. It is great to feed a crowd too. And, if I'm not feeding a crowd, I stick one of the casseroles (it make 2) in the freezer for later.
Spaghetti Casserole
2-lbs. ground beef
1 large onion, chopped
16oz. spaghetti noodles
1 (28oz.) jar spaghetti sauce
1 can tomato soup
2c. shredded mozzarella cheese
2c. shredded cheddar cheese
2 cans cream of mushroom soup
Brown ground beef and chopped onion; drain. Prepare pasta according to package directions. Combine meat with sauce and tomato soup. Divide noodles equally between 2-9x13 baking dishes. Top with meat/sauce mixture. Use 1c. cheddar cheese and 1c. mozzarella cheese on each casserole. Spread 1 can cream of mushroom soup on each casserole. (This part will look gross, but trust me, it's YUMMY!) Bake at 350 degrees for 30-40 minutes. Stir well before serving to combine cheeses. Each casserole serves 6-8 people (depending on portion size).
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