A friend once made this for us, and I, in turn, have made it for other people. Most recently, it was for a small family gathering (6 adults) with my husband's parents, uncle and grandma. We really love how easy this dish comes together and that it really does feed quite an army. I once made a half recipe and put it in an 8x8 baking dish, which worked really well for the 2 of us (plenty of leftovers!). I'll put the original recipe, but also add some suggestions at the bottom of the recipe.
Baked Spaghetti
12 oz. angel hair pasta
1 lb. ground beef
1 c. onion, chopped
1 Tbs. butter
1 can 4 oz. mushrooms (or use fresh)
1 c. green pepper, chopped
1/4 c. water
1 can sliced olives
2 14.5 oz. cans diced tomatoes w/ liquid
2 tsp. oregano
1 can cream of mushroom soup
2 c. shredded sharp Cheddar cheese
1/4 c. grated Parmesan cheese
1. Brown meat. Saute onions, mushrooms and peppers in butter. In a large pot combine and simmer all ingredients except for noodles and cheese for 30 min.
2. Layer noodles, sauce, Cheddar cheese. Repeat layer, then top with Parmesan cheese.
3. Bake at 350 for 30-35 minutes. Let stand for 10 minutes for serving.
My Tips:
- I have only been able to find angel hair pasta in 16 oz. boxes. Instead of worrying about measuring it out, I use all 16 oz. Then, I add an extra can of tomatoes in with the sauce. Make sure to give it a good taste and also adjust as needed for other spices (oregano, salt, pepper, etc.)
- Sometimes I'll put in some extra cheese. Mild Cheddar is fine too, but doesn't add as much flavor as the sharp kind.
- Make sure to save some Parmesan for when you sit down to eat the dish. Sometimes you just need a wee bit more. :)
1 comments:
Your Baked Spaghetti turned out delicious and as you could tell it was enjoyed by everyone. I'm going to try to make mine with spinach and see how it turn out :)
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