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| Baked Spaghetti II Recipes |
- PREP 15 mins
- COOK 25 mins
- READY IN 40 mins
Ingredients
Original recipe makes 6 to 8 servings
- 1 pound spaghetti
- 1 pound lean ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, chopped
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 1/2 cups water
- 1 (10.75 ounce) can condensed tomato soup
- 2 cups shredded sharp Cheddar cheese
Directions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic; drain and return to skillet.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir condensed cream of mushroom soup, water, and condensed tomato soup into skillet. Stir pasta into meat and soup mixture; mix together well. Spread mixture into a 9x13 inch baking dish; top with Cheddar cheese.
- Bake in preheated oven for 20 to 30 minutes; serve.
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