Baked Spaghetti Casserole– if I’ve had a rotten day, or it’s raining or I’m feeling tired or overwhelmed my cure all is to make a batch of Baked Spaghetti Casserole. My Mom is a great cook and when I grew up and set out building a household I had solid repertoire of good dinners I could make. This dish is a great dinner to add into your weekly mix of recipes. I haven’t looked around, but I’m sure there are tons of tasty recipes for Baked Spaghetti Casserole around… this one holds a special place in my heart and on my dinner table. Best of all, it’s easy to make and it tastes delicious.
Baked Spaghetti Casserole
8 oz spaghetti
1 onion, chopped
3 garlic cloves chopped
1 pound lean ground beef
1 14 oz can tomatoes, undrained
1 10 oz can tomato sauce
1 and 1/2 cups water (separate)
2 tsp Italian seasoning
1-1/2 tsp salt
3⁄4 cup grated cheese
In a frying pan, cook onion, garlic & beef until beef is browned, drain.
Add tomatoes. Tomato sauce, 1-cup water, Italian seasoning & salt. Simmer five minutes, stirring occasionally.
While meat mixture simmers, break spaghetti in three parts. Place in over-proof casserole dish. Add another half-cup water and mix.
Add meat mixture. Cover dish with foil; bake 350° for 40 minutes. Uncover casserole, add cheese, bake 10 minutes.