Baked Spaghetti II Recipe

Baked Spaghetti II Recipes

  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins 


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

  1. 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.
  2. In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic; drain and return to skillet.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. 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.
  5. Bake in preheated oven for 20 to 30 minutes; serve.

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