Nov 01 2008
Spaghetti Casserole
I hate cold weather, and I don’t especially love fall weather. But I do like slightly chilly days when the sun is out. All you want to do is spend a little time outside—raking the leaves, taking the kids outside to ride their bikes, and taking care of odd jobs before winter comes.
It’s this time of year that I end up making lots and lots of casseroles. The summer rush of fresh garden recipes is over, and you just want to make something easy and simple to eat.
Today’s recipe is spaghetti casserole. As much as I love making real spaghetti, sometimes it’s fun to let the oven do the cooking while you do other things.
This is a fun recipe to try out with your kids. Watch them as they cut up the garlic and chop the mushrooms.
Spaghetti Casserole
Yields: 4 servings
Ingredients
4 cloves garlic, chopped finely
1/2 lb white mushrooms, sliced thinly
1/2 box spaghetti (thin or regular)
1 tablespoon olive oil
1 lb lean ground beef
1 jar Prego spaghetti sauce
Parmesan cheese sprinkles
Directions
Chop the garlic and slice the mushrooms. Set aside.
Boil the raw spaghetti on the stove. Cook until the noodles are al-dente, not completely cooked through. Drain and set aside.
In a sauté pan, heat the olive oil on medium heat. Add the chopped garlic, ground beef, and sliced mushrooms. Cook until ground beef is light brown.
In a large mixing bowl, combine the cooked spaghetti, the Prego sauce, cooked beef, and mushrooms. Stir until well-mixed.
Preheat the oven to 350 degrees.
Lightly grease a casserole dish. Pour the spaghetti mixture into the dish. Sprinkle Parmesan cheese on top.
Bake in the oven for 20 minutes.
Enjoy!
