My family likes this cheesy casserole better than regular spaghetti. The double layering of the spaghetti, meat sauce, and three kinds of cheese in this casserole makes it really good. This is a dish that my grandson Landon especially likes. He was at my house on Friday when I made it, so he helped me put it all together.
Baked Spaghetti and Cheese Casserole
1 1/2 pounds ground beef
1/2 onion, chopped
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
1/2 tsp. oregano
1 can (15 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes
1 can (4 oz.) mushrooms, drained
8 oz. American cheese
8 oz. Swiss cheese
8 oz. mozzarella cheese
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with non stick cooking spray.
Brown 1 1/2 pounds ground beef on medium high heat.
Chop 1/2 onion and mince 2 cloves garlic.
Add onion and garlic to ground beef and continue to cook until meat is browned.
Drain any grease from the ground beef.
Add salt and pepper, oregano, tomato sauce, diced tomatoes, and drained mushrooms to cooked ground beef.
Simmer sauce for 20 to 30 minutes.
While sauce simmers, cook 8 oz. spaghetti in a large pot according to package directions.
When spaghetti is done, drain in a colander.
This recipe needs three different cheeses, 8 ounces each of Swiss, American, and mozzarella. That's really easy if you just buy 8 ounce packages of each kind of cheese, but it's never that way in my refrigerator.
Sometimes you will find a 5 pound block of mozzarella tucked on a shelf in my refrigerator, so I often have to use a kitchen scale to help me keep my recipes straight.
That's 8 ounces of mozzarella cheese.
And 8 ounces of American cheese.
My Swiss cheese came in an 8 ounce package.
So, 8 ounces of each kind of cheese from whatever kind of package you happen to have.
The sauce is cooked, the spaghetti is cooked and drained. Now everything is ready to be put together.
Place half of the cooked spaghetti in a 9 x 13-inch baking dish that has been sprayed with non stick cooking spray. Spread half of the meat sauce over the spaghetti.
Next, layer half of each of the three kinds of cheese over the meat sauce. Landon is doing the layering here.
Repeat all the layers. Bake at 350 degrees F for 25 - 30 minutes, or until golden brown on top.
This makes a really large casserole, so you may want to invite someone over.
This Baked Spaghetti and Cheese Casserole is great served with a salad and bread.
This recipe was shared with:
Beyer Beware Hunk of Meat Monday
Baked Spaghetti and Cheese Casserole
1 1/2 pounds ground beef
1/2 onion, chopped
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
1/2 tsp. oregano
1 can (15 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes
1 can (4 oz.) mushrooms, drained
8 oz. American cheese
8 oz. Swiss cheese
8 oz. mozzarella cheese
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with non stick cooking spray.
Brown 1 1/2 pounds ground beef on medium high heat.
Add salt and pepper, oregano, tomato sauce, diced tomatoes, and drained mushrooms to cooked ground beef.
While sauce simmers, cook 8 oz. spaghetti in a large pot according to package directions.
When spaghetti is done, drain in a colander.
This recipe needs three different cheeses, 8 ounces each of Swiss, American, and mozzarella. That's really easy if you just buy 8 ounce packages of each kind of cheese, but it's never that way in my refrigerator.
Sometimes you will find a 5 pound block of mozzarella tucked on a shelf in my refrigerator, so I often have to use a kitchen scale to help me keep my recipes straight.
That's 8 ounces of mozzarella cheese.
So, 8 ounces of each kind of cheese from whatever kind of package you happen to have.
The sauce is cooked, the spaghetti is cooked and drained. Now everything is ready to be put together.
Place half of the cooked spaghetti in a 9 x 13-inch baking dish that has been sprayed with non stick cooking spray. Spread half of the meat sauce over the spaghetti.
This Baked Spaghetti and Cheese Casserole is great served with a salad and bread.
This recipe was shared with:
Beyer Beware Hunk of Meat Monday
Baked Spaghetti and Cheese Casserole
1 1/2 pounds ground beef
1/2 onion, chopped
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
1/2 tsp. oregano
1 can (15 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes
1 can (4 oz.) mushrooms, drained
8 oz. American cheese
8 oz. Swiss cheese
8 oz. mozzarella cheese
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with non stick cooking spray.
Brown 1 1/2 pounds ground beef on medium high heat.
Add salt and pepper, oregano, tomato sauce, diced tomatoes, and drained mushrooms to cooked ground beef.
While sauce simmers, cook 8 oz. spaghetti in a large pot according to package directions.
When spaghetti is done, drain in a colander.
This recipe needs three different cheeses, 8 ounces each of Swiss, American, and mozzarella. That's really easy if you just buy 8 ounce packages of each kind of cheese, but it's never that way in my refrigerator.
Sometimes you will find a 5 pound block of mozzarella tucked on a shelf in my refrigerator, so I often have to use a kitchen scale to help me keep my recipes straight.
That's 8 ounces of mozzarella cheese.
So, 8 ounces of each kind of cheese from whatever kind of package you happen to have.
The sauce is cooked, the spaghetti is cooked and drained. Now everything is ready to be put together.
Place half of the cooked spaghetti in a 9 x 13-inch baking dish that has been sprayed with non stick cooking spray. Spread half of the meat sauce over the spaghetti.
This Baked Spaghetti and Cheese Casserole is great served with a salad and bread.
This recipe was shared with:
Beyer Beware Hunk of Meat Monday
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