EASY SPAGHETTI CASSEROLE

In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers, mushrooms, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color (about 8 min.)

Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, stirring often, until slightly thickened about 20 min.

Meanwhile, in a large pot of lightly salted water, cook spaghetti until just tender, about 9 minutes. Drain well.

Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the sauce;

stir gently to mix. Transfer to a lightly oiled very large baking dish.

Sprinkle with bread crumbs and remaining cheese on top.

Bake until top is lightly browned and casserole is bubbling; about 30 minutes. Let stand 5 minutes before serving.

NOTE: If you like black olives, you can add 1 small can of sliced olives in step 4 to the sauce.

Source: Linda Fields’ homemade goodies Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993 315-786-1120 —–