Easy Spaghetti Casserole

Recipe Ingredients

1 1/2 cups	355ml	Ground chuck
1 cup	62g / 2.2oz	Onion - chopped (large)
1 cup	146g / 5.1oz	Green pepper - chopped (large)
1/2 lb	227g / 8oz	Fresh mushrooms - sliced
2		Garlic - minced
1		Italian peeled tomatoes coarsely chopped and juice reserved
1		Tomato sauce
1 teaspoon	5ml	Basil
1 teaspoon	5ml	Oregano
1		Bay leaf
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 lb	454g / 16oz	Spaghetti - linguine, or fettuccine
2 cups	292g / 10oz	Shredded cheddar cheese
1 cup	146g / 5.1oz	Bread crumbs

Recipe Instructions

1. In a 5-6 qt. Dutch oven, cook the ground chuck, onion, peppers, mushrooms, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color (about 8 min.)

2. Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, stirring often, until slightly thickened about 20 min.

3. Meanwhile, in a large pot of lightly salted water, cook spaghetti until just tender, about 9 minutes. Drain well.

4. Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the sauce; stir gently to mix. Transfer to a lightly oiled very large baking dish. Sprinkle with bread crumbs and remaining cheese on top.

5. Bake until top is lightly browned and casserole is bubbling; about 30 minutes. Let stand 5 minutes before serving.

NOTE: If you like black olives, you can add 1 small can of sliced olives in step 4 to the sauce.

Source:
Linda Fields' homemade goodies

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