Spaghetti Casserole

The original recipe called for Cheddar cheese. However since Cheddar doesn’t make much sense and the next recipe in the magazine had Mozzarella cheese in it — which also didn’t make any sense, I assumed the ingredients had gotten mixed up and opted to use Mozzarella.

This is another Ben favorite!

  • 8 ounces dried spaghetti
  • 8 ounces ground beef
  • 1 medium onion
  • 1 small Italian pepper
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (10.75 ounces) condensed tomato soup
  • 1/2 teaspoon ground black pepper
  • 8 ounces shredded Mozzarella cheese
  • 4 slices of bacon, crisply cooked, drained and crumbled

Cook spaghetti according to package directions (I recommend the shortest time); drain and set aside.

While spaghetti is cooking, cook ground beef, onion, and pepper in a large skillet, over medium heat. Cook until beef is brown; drain off fat. Stir in undrained tomatoes, soup, and black pepper. Bring to a boil. Add 4 ounces of the shredded cheese, stirring until melted.

Preheat oven to 350° F.

Add cooked spaghetti and bacon to the mixture, tossing to combine. Transfer to a greased 2-quart casserole dish.

Cover casserole with lid or foil and bake for 30 minutes. Uncover; sprinkle with remaining cheese. Bake, uncovered for about 15 more minutes or until bubbly and heated through.

Makes 4-6 servings

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