Spaghetti Casserole II Recipe

Ingredients
<br>- 1 pound spaghetti
<br>- 1 pound lean ground beef
<br>- 1 (14.5 ounce) can peeled and diced tomatoes
<br>- 1 (10.75 ounce) can condensed tomato soup
<br>- 2 cups tomato juice
<br>- 1 cup shredded Cheddar cheese
<br><p></p>Directions
<br>step 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.
<br>step 2: Preheat oven to 350 degrees F (175 degrees C).
<br>step 3: In a medium skillet over medium-high heat, cook ground beef until brown.  Drain.  Place beef in a 9x13 inch baking dish.  Top with tomatoes, tomato soup and tomato juice.  Layer spaghetti over tomatoes and top with shredded cheddar.
<br>step 4: Bake in preheated oven for 45 minutes, until cheese is golden and bubbly.
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Ingredients
- 1 pound spaghetti
- 1 pound lean ground beef
- 1 (14.5 ounce) can peeled and diced tomatoes
- 1 (10.75 ounce) can condensed tomato soup
- 2 cups tomato juice
- 1 cup shredded Cheddar cheese

Directions
step 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.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 3: In a medium skillet over medium-high heat, cook ground beef until brown. Drain. Place beef in a 9x13 inch baking dish. Top with tomatoes, tomato soup and tomato juice. Layer spaghetti over tomatoes and top with shredded cheddar.
step 4: Bake in preheated oven for 45 minutes, until cheese is golden and bubbly.

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