About ten years ago, I took on a new challenge at work and ended up leading a national support group. This new position came with a new set of co-workers. I came into an already established group, and like any pack of animals, I had to earn my place in the hierarchy. The first test was what beer I ordered the first night the gang went out. My choice of Sierra Nevada Pale Ale allowed me to progress to the next gate.
One of the facets of the job was rather frequent travel around the country. Many places (San Francisco, New Orleans) were easy to predict that they would be interesting and fun, while others were less obvious. One of my frequent stops was the city of Richmond, Virginia. The second test came at a restaurant in Richmond, Joe’s. Their plate of baked spaghetti was enormous and those new to the group were judged on their ability to eat it all. Yes, it was a strange group, but a fun one never less.
I ordered the behemoth and after finishing it off, asked the group if there was time for me to order another one.
While not Joe’s, this recipe was still pretty good.
I used both ground beef and hot Italian sausage in the mix.
Cook up the noodles.
Fry up the meat.
Saute the veggies.
Add the tomatoes and spices.
Spaghetti layer in the dish.
Then meat and veggies.
Out from the oven.
Prep Time: 10 Min | Cook Time: 45 Min | Makes: 8 servings
- 12 ounces spaghetti
- 1 cup chopped onions
- 1 cup chopped green bell peppers
- 1 pound lean ground beef
- 1 (16 ounce) can diced tomatoes
- 1 (4.5 ounce) can mushrooms, drained
- 1 teaspoon dried oregano
- 2 cups shredded mild Cheddar cheese
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/4 cup water
- 1/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.
Amount Per Serving Calories: 490 | Total Fat: 24.8g | Cholesterol: 74mg Powered by ESHA Nutrient Database