NOTE- Personal alterations to original recipe at end of instructions
Instructions
Preheat oven to 350 degrees. In a large frying pan, heat olive oil over medium-high heat. Brown ground chuck. Reduce heat to medium and add onion and green pepper. Saute until onions are translucent.
Stir in cream of mushroom soup, tomato soup, water and garlic. Continue cooking over medium heat, stirring occasionally, until warm to the taste, approximately 5 min.
Pour mixture into 3-quart casserole dish, mixing in 1/2 cup of the cheddar cheese. Stir cooked spaghetti into the casserole. Top the casserole with the remaining 1/2 cup of shredded cheese. Bake for 30 minutes or until bubbly.
NOTE- I like to brown 8 ounces of sliced mushrooms along with the green pepper and onion. Also before draining the spaghetti, I save 11 oz of pasta water. I substitute this for the soup can of water. I also like to double this recipe and prepare an extra unbaked casserole for the freezer. When ready to use, remove from freezer, thaw in refridgerator and bake as directed for an additional 15 min.
Originally Submitted
9/20/2011
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