Baked Spaghetti |
| Name: |
Darlene Pipinich |
| Base: |
Elmendorf AFB |
| Recipe: |
1 pound spaghetti
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 cups water
1 (10.75 ounce) can condensed tomato soup
2 cups shredded sharp Cheddar cheese
Directions
1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2 In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic; drain and return to skillet.
3 Preheat oven to 350 degrees F.
4 Stir condensed cream of mushroom soup, water, and condensed tomato soup into skillet. Stir pasta into meat and soup mixture; mix together well. Spread mixture into a 9x13 inch baking dish; top with Cheddar cheese.
5 Bake in preheated oven for 20 to 30 minutes; serve
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