5/27/11

Baked Spaghetti and Cheese Casserole

My family likes this cheesy casserole better than regular spaghetti. The double layering of the spaghetti, meat sauce, and three kinds of cheese in this casserole makes it really good. This is a dish that my grandson Landon especially likes. He was at my house on Friday when I made it, so he helped me put it all together.






Baked Spaghetti and Cheese Casserole    

1 1/2 pounds ground beef
1/2 onion, chopped
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
1/2 tsp. oregano
1 can (15 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes
1 can (4 oz.) mushrooms, drained
8 oz. spaghetti, cooked and drained
8 oz. American cheese
8 oz. Swiss cheese
8 oz. mozzarella cheese

Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with non stick cooking spray. Brown ground beef with onion and garlic on medium high heat. Drain any grease from the ground beef. Add salt, pepper, oregano, tomato sauce, diced tomatoes, and mushrooms to beef. Simmer sauce for 20 to 30 minutes. While sauce simmers, cook spaghetti in a large pot according to package directions. Place half of the cooked spaghetti in prepared baking dish. Spread half of the meat sauce over the spaghetti. Next, layer half of each of the three kinds of cheese over the meat sauce. Repeat all the layers. Bake at 350 degrees F for 25 - 30 minutes, or until golden brown on top.



This makes a really large casserole, so you may want to invite someone over.




Baked Spaghetti and Cheese Casserole is great served with a salad and bread.

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