Recipe: Spaghetti Casserole (6)

SPAGHETTI CASSEROLE
1 lb. ground beef
2 tbsp. celery, chopped
1 med. onion, chopped
1 med. green pepper, chopped
2 teaspoons chili powder
1 can mushroom soup
1 can chopped tomatoes
Brown in skillet. Salt, pepper, garlic salt to taste. Simmer for 30 minutes. Cook spaghetti and mix altogether. Cook about 5 minutes. Put in serving dish with strips of cheese on top. Bake in 375 degree oven until cheese melts.

MEAT-SPAGHETTI CASSEROLE
1/2 lb. pork sausage
1/2 lb. ground beef
1/3 c. chopped onion
1/2 c. chopped green pepper
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 tsp. oregano
3/4 tsp. salt
2 tsp. sugar
1 c. water
1 (8 oz.) pkg. spaghetti
3 tbsp. grated Parmesan cheese
1/3 c. chopped celery
Combine sausage (broken in pieces), ground beef, celery, onions and green pepper in large heavy skillet. Stir over medium heat until meat is brown and crumbly. Add tomato paste, tomato sauce, oregano, salt, sugar and water. Mix; cover skillet and simmer about 30 minutes. Stir frequently. Preheat oven to 375 degrees. Grease 1 1/2 quart baking dish. Cook spaghetti. Place alternate layers of drained spaghetti and meat sauce in prepared baking dish. Sprinkle top with cheese. Bake about 20 minutes or until top is browning and bubbly. If desired, top with shredded Cheddar, Mozzarella cheese until slightly melted.

SAVORY SPAGHETTI CASSEROLE
1 lb. lean ground beef
1/2 c. onion, chopped
1/2 c. green pepper, chopped
Pam
1 (10 1/2 oz.) can Campbell's
condensed cream of mushroom soup
1 (10 1/2 oz.) can Campbell's tomato
soup
1/2 soup can water
1 clove garlic, minced
1 c. sharp Cheddar cheese, shredded
1/2 lb. spaghetti, cooked & drained
Cook beef, onion, and green pepper in pan sprayed with Pam until meat is browned and vegetables are tender. Drain. Add soups, water, and garlic; heat. Blend in 1/2 cup cheese. Combine with spaghetti in a 12 x 9 x 2 inch casserole; top with remaining cheese. Bake in a 350 degree oven for 30 minutes or until bubbling and hot. Serves 4 to 6.

SPAGHETTI CASSEROLE
1 pkg. vermicelli
2 lbs. ground beef
3 tbsp. garlic powder or 1 clove,
sauteed
2 to 3 tbsp. Italian seasoning
1 tsp. oregano
2 tbsp. parsley
1/2 tsp. sugar
Salt & pepper to taste
2 cans tomato sauce
2 cans tomato paste
1 can (10 oz.) water
2 (8 oz.) mild cheddar cheese
Boil vermicelli until tender. Brown ground beef and drain. Mix sauce, paste and all spices together. Simmer for 45 to 60 minutes. Drain vermicelli well. Mix sauce and vermicelli together well. Place in casserole dish or long baking dish. Grate cheddar cheese and sprinkle on top of vermicelli - sauce mixture. Place in oven and bake for 20 to 25 minutes at 400 degrees or until lightly brown. Cut in squares and serve.

SPAGHETTI CASSEROLE
2 tbsp. butter
1 clove garlic
1 tsp. sugar
1 tsp. salt
pepper to taste
1 1/2 lbs. lean ground beef
2 (8 oz.) cans tomato sauce
1 (8 oz.) pkg. spaghetti
1 (3 oz.) pkg. cream cheese
1 1/2 c. sour cream
6 green onions, chopped
1/2 lb. cheddar cheese, grated
Preheat oven to 350 degrees. Put butter in a cold skillet. Add garlic, and mash with sugar, salt, and pepper. Cook until butter is melted, then add meat and brown. Add tomato sauce and simmer, uncovered, for 20 minutes. Cook spaghetti according to package directions. Combine cream cheese, sour cream and green onions. Place spaghetti in a greased 13x9-inch casserole. Top with cream cheese mixture and then meat mixture. Sprinkle cheddar cheese on top. Bake, uncovered, until hot and bubbly, about 30 minutes. Serves 6-8.

MORE - SPAGHETTI CASSEROLE
1/2 lb. spaghetti
1 lb. ground beef
1 onion, diced
1 clove garlic, diced
1 tsp. chili powder
1 can peas
1 can corn
1 green pepper
1/4 lb. American cheese
Parsley
Cook spaghetti until almost done. Brown meat, onion, chili powder, and garlic. Cook approximately 5 minutes. Drain spaghetti and put in large casserole. Add corn, peas, and green pepper to meat mixture and stir; then put on top of spaghetti. Slice cheese and brown in oven 15-20 minutes to melt cheese.