Try this Easy Spaghetti Casserole recipe, or contribute your own.
Suggest a better description1. In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers, mushrooms, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color (about 8 min.) 2. Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, stirring often, until slightly thickened about 20 min. 3. Meanwhile, in a large pot of lightly salted water, cook spaghetti until just tender, about 9 minutes. Drain well. 4. Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the sauce; stir gently to mix. Transfer to a lightly oiled very large baking dish. Sprinkle with bread crumbs and remaining cheese on top. 5. Bake until top is lightly browned and casserole is bubbling; about 30 minutes. Let stand 5 minutes before serving. NOTE: If you like black olives, you can add 1 small can of sliced olives in step 4 to the sauce. Source: Linda Fields homemade goodies Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993 315-786-1120 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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Serving Size: 1 Serving (439g) | ||
Recipe Makes: 8 | ||
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Calories: 860 | ||
Calories from Fat: 204 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.7g | 30 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 59.3mg | 18 % | |
Sodium 2281.6mg | 79 % | |
Potassium 1039mg | 27 % | |
Total Carbohydrate 124.4g | 37 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 114.4g | ||
Protein 39.3g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 860
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