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This spaghetti casserole is a hearty easy dinner that will become a regular in your dinner rotation. My family loves italian meals like crock pot lasagna. We also love these easy skillet meals. If you are looking for a meal you can freeze ahead try my spaghetti pie, it makes two pies, and can be frozen ahead! It doesn’t get easier than that.
1 1/2 pounds ground beef
1 medium green pepper, chopped
2 medium onions, chopped
1/2 cup olive oil
2 – 6 ounce cans of tomato paste
2 – 28 cans whole tomatoes, pureed
1 – 8 ounce canned mushrooms, drained
1 pound spaghetti (Barilla gluten free is what I used)
2-3 cups grated cheddar cheese
- 1 1/2 pounds ground beef
- 1 medium green pepper, chopped
- 2 medium onions, chopped
- Once cooked, drain fat.
Simmer for 1 1/2 hours
- 1/2 cup olive oil
- 2 – 6 ounce cans of tomato paste
- 2 – 28 cans whole tomatoes, pureed
- 1 – 8 ounce canned mushrooms, drained
Once sauce is finished add ground beef mixture.
Cook 1 pound spaghetti and drain. Place spaghetti is large 3 quart casserole dish. Place sauce on top of spaghetti and top with grated cheddar cheese. Bake 350 for about 30-4o minutes.