In regards to household chores in our home, Spaghetti has been on peak of the listing with all our children. Now that our children are all grown, my husband and I enjoy a more grownup version of the favorite American dish.
I don’t recommend freezing any left-over, nevertheless, it is going to continue for up to 3 days in your fridge.
The next oven roasted spaghetti squash recipe will yield 6 Servings.
Baked Spaghetti Dinner Recipe
1 cup onion, finely chopped
1 cup green pepper, chopped
1 tbsp butter or margarine
1 (28 oz) can berries Liquid, sliced
1 can (4 oz) mushroom stems and Bits, drained
2 tsp dried oregano
1 tsp dried basil
1 pound. Lean ground beef, browned and drained
12 oz spaghetti noodles, cooked And drained
2 cups Cheddar cheese, shredded
1 can (10 3/4 oz) cream of Shrimp soup, undiluted
1/4 cup tap water.
1/4 cup Parmesan cheese, grated
In a large skillet, saute the Onion and green pepper in butter till fork tender. Stir in the chopped tomatoes, mushrooms, oregano and basil. Simmer for 2-3 minutes then stir in the cooked ground beef. Continue to simmer over moderate heat, uncovered for about 8-10 minutes.
Put half the cooked spaghetti noodles in a lightly greased 9 x 13″ baking dish. Pour half the vegetable mixture on top of the pasta then sprinkle with one cup of Cheddar cheese. Repeat the layers. Pour the soup into a little bowl and blend into 1/4 cup of warm tap water till they are blended. Pour the soup mixture over the casserole. Sprinkle the top with grated Parmesan cheese.
Bake in a preheated 350 degree oven for half an hour or until it is heated through.