Savory and Fast Spaghetti-Beef Casserole

Name: Savory and Fast Spaghetti-Beef Casserole
Cook time: 20 min
Total time: 45 min
Ingredients: 600 gram uncooked spaghetti; 1.3 kilogram ground beef; A bowl with a capacity of 1/4 liter containing chopped onion; A cup with a capacity of 170 ml containing chopped green pepper; 1 teaspoon minced garlic; 2 cans ( 305 gram each ) condensed cream of mushroom soup, undiluted; 2 cans ( 305 gram each ) condensed tomato soup, undiluted; 1/3 liter water; 1 can ( 227 gram ) mushroom stems and pieces, drained; A bowl with a capacity of 3/4 liter containing shredded cheddar cheese, divided

We love spaghetti, and as the mother of three boys, this casserole has been a life saver! Fast and delicious, it was a favorite at pre-game meals and sports banquets.—Jane Radtke, Griffith, Indiana

Ingrediënten

Bereiding

Cook spaghetti according to package directions.Meanwhile, in two large skillets, cook the beef, onion and green pepper over medium heat until meat is no longer pink.Add garlic; cook 1 minute longer.Drain.Stir in the soups, water and mushrooms.
Drain spaghetti.Add spaghetti and A bowl with a capacity of 1/4 liter containing cheese to beef mixture.Transfer to two greased 13x9-in.baking dishes.Sprinkle with remaining cheese.Cover and freeze one casserole for up to 3 months.Bake remaining casserole, uncovered, at 350° for 20-25 minutes or until cheese is melted.
To use frozen casserole: Thaw in the refrigerator overnight.Remove from the refrigerator 30 minutes before baking.Cover and bake at 350° for 1 to 1.25 hours or until heated through and cheese is melted.