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Large-batch baked spaghetti casserole with ground beef chili sauce, peas, mushrooms, corn and olives, layered with grated sharp cheese. The name says it all.
ItalianBeefIntermediate60 minBy Northstar
Ingredients
Servings
13
- 1 tbsp fat or oil
- 2 medium onions, chopped
- 1 medium green bell pepper, chopped
- 0.8 tsp garlic salt
- 1 lb ground meat
- 20 oz canned tomatoes
- 1 tbsp chili powder
- 1 cup water
- 4 oz canned mushrooms
- 15 oz canned peas
- 0 salt and pepper to taste
- 14 oz spaghetti, cooked and drained
- 2 cup grated sharp cheese
- 1 cup black olives, sliced
Instructions
- 1
Preheat oven to 350°F. Grease a large baking dish.
- 2
Melt fat and cook onions, pepper and garlic salt, but do not brown.
- 3
Add ground meat and brown. Add tomatoes, chili powder and water. Cover and cook over low heat for 30 minutes.
- 4
Add mushrooms, peas, salt, pepper and olives. Add cooked spaghetti to sauce and stir well.
- 5
Fill baking dish with half the spaghetti mixture; cover with half the cheese. Repeat layers.
- 6
Bake 20-30 minutes.
Tags
pastapotluckcasseroleground beeflarge batch