Sunday, January 10, 2010

Spaghetti Casserole

1 1/2 lbs. ground beef
1 c. chopped green pepper
1/2 c. chopped onion
1 tsp. minced garlic
1 tsp. salt
1/2 tsp. pepper
3 cans (14 3/4 oz. each) prepared spaghetti
1 (6oz.) jar sliced mushrooms, drained
1 can (2 1/4 oz.) sliced ripe olives, drained
2 c. shredded cheddar cheese
1 c. grated parmesan cheese

In a large skillet, cook the beef, green pepper, onion, garlic, salt and pepper over medium-high heat for 10-12 minutes or until meat is no longer pink; drain. Stir in the spaghetti, mushrooms and olives. Transfer to greased 13x9 in. baking dish. Sprinkle with cheeses. Bake, uncovered, at 350* for 25-30 minutes or until bubbly and golden brown. You can also freeze this casserole. To use frozen casserole remove from freezer 30 minutes before baking (do not thaw). Cover and bake at 350* for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.

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