Pasta Spaghetti Casserole by Cynthia

posted by Cynthia 04-02-99 1:49 PM

Spaghetti Casserole

1 1/2 pounds ground beef
1 green pepper, chopped
1 large onion, chopped
1/2 cup celery chopped
2 cloves garlic minced

1 can cream of mushroom soup
1 can chopped tomatoes
1 can Ro-tel tomatoes
2 Tblsp. chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper

8 ounces broken, cooked spaghetti
4 ounces grated cheddar cheese
6 ounces sliced green salad olives with pimientos

8 ounces grated cheddar cheese

Combine first five ingredients in Dutch oven and cook until meat is crumbled and done. Drain. Return.

Stir into meat mixture the soup, tomatoes, Ro-tel, chili powder, cumin, and salt & pepper. Bring mixture to a boil,cover, reduce heat, and simmer one hour.

Add the cooked spaghetti, 4 ounces of grated cheddar and olives. Combine well and pour into a greased 9 x 13 glass casserole.

Bake covered at 325 degrees for 30 minutes or so. Top with the 8 ounces of cheddar and bake uncovered another 10 minutes.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line