Baked Spaghetti Casserole
Ingredients
- 1 cup chopped onion
- About 3 cloves of minced/chopped garlic
- 1 (28-0z) can tomatoes chopped tomatoes, undrained
- 2 teaspoons dried oregano
- 2 lbs. ground beef
- 32 ounces shells, cooked and drained
- 2 cups shredded mozzarella cheese
- About 14-16 oz of pasta sauce
- 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
- 1 can tomato soup, undiluted
- 1/2 cup water
- 1/4 cup grated Parmesan cheese (if not more)
Directions
- Cook the pasta
- In large skillet, saute onion and garlic with ground beef until browned and onions tender. Add tomatoes and oregano.
- Simmer, uncovered, for 10 minutes.
- Place half the shells in a greased 9x13 baking dish (you will need two dishes, one slightly smaller).
- Top with half of the meat mixture. Sprinkle with 1 cup mozzarella. Repeat layers.
- Mix the soups with water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
- Bake, uncovered, at 350 for 30-35 minutes or until heated through - serve with breadsticks
Contributor's Notes
This recipe comes from my grandma Clare. I made it for my housemates during my first semester of college and they all loved it! I made just a few revisions.
The number of servings is a rough estimate - this recipe sure does make a lot!