Baked Spaghetti Potluck Casserole

• Meat

  • 1 1/2 lbs Ground beef

• Produce

  • 1 tsp Basil, dried
  • 1/2 cup Green pepper
  • 1 1/2 tsp Marjoram, dried
  • 1 Onion, medium
  • 1/2 tsp Rosemary, dried

• Canned Goods

  • 1 can Cream of mushroom soup, condensed
  • 1 can Tomato soup, Condensed

• Condiments

  • 1 can Tomato sauce

• Pasta & Grains

  • 1 package Spaghetti

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1/8 tsp Garlic salt
  • 1 tsp Salt

• Dairy

  • 1 cup Mozzarella cheese, part skim

• Liquids

  • 1 cup Water

Found on tasteofhome.com

Description

Ingredients

• 1 package (16 ounces) spaghetti
• 1-1/2 pounds ground beef
• 1 medium onion, chopped
• 1/2 cup chopped green pepper
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 can (8 ounces) tomato sauce
• 1 cup water
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried rosemary, crushed
• 1/8 teaspoon garlic salt
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Directions

• Directions Break spaghetti in half; cook according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings. Drain spaghetti; stir into meat sauce. Add 1/2 cup cheese. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted. Yield: 12 servings. Originally published as Baked Spaghetti in Taste of Home August/September 2006, p37 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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