If there’s one dish that brings back memories of comforting family dinners, it’s a good old-fashioned Spaghetti Casserole. And I have to admit, it’s one of my absolute favorites. There’s something about the blend of spaghetti, succulent hamburger, and the rich tomato sauce, all topped with a layer of melted cheese that’s just so comforting and delicious. This dish is an icon of American home cooking, and it’s no wonder why. It’s hearty, filling, and can feed a crowd, making it the perfect choice for family gatherings or potlucks. But don’t let its simplicity fool you. This dish packs a ton of flavor and is sure to impress your guests. Cooking this dish is a breeze, and with my special tips, you’ll have a spaghetti casserole that’s perfectly cooked every time. I love this recipe because it’s versatile, you can add or subtract ingredients based on what you have on hand. Plus, it’s a great way to use up any leftover spaghetti. So, let’s dive in and start cooking!
Ingredients
- 1 small pkg. spaghetti
- 1 lb. hamburger
- 1 onion
- 1 green pepper
- 2 cans tomato sauce
- 1 small jar Ragu sauce (no meat)
- 1 can cream of mushroom soup
Baking Instructions
- Brown hamburger, onion and pepper in skillet and drain.
- Mix all the ingredients together in 9 x 13-inch dish.
- Sprinkle top with grated Cheddar cheese.
- Bake for 30 minutes at 350°.
Calorie: 500
Total cooking time: 45 minutes
Difficulty level: Easy
The Great Spaghetti Showdown
Now, I know what you’re thinking. Spaghetti…casserole? Isn’t that like mixing up a turtle and a hare in a foot race? Well, stick with me here, folks. It’s a wild ride, but I promise it’s worth it.
Meet The Gang
My kitchen counter looked like a grocery store aisle exploded. There was a small package of spaghetti, trying to act casual next to a pound of hamburger. An onion and a green pepper were huddled together, probably gossiping about the two cans of tomato sauce. A small jar of Ragu sauce (sans meat, because we’re not savages) sat beside them, looking a bit too smug. And then there was the can of cream of mushroom soup, the dark horse in this culinary race.
Whipping Up A Storm
First things first, I had to brown the hamburger, onion, and green pepper in a skillet. I could already hear the onion and pepper screaming in protest as they hit the hot pan. “This isn’t a suntan booth!” they seemed to say. But soon they were all happily mingling in the pan, their sizzling chatter filling the kitchen.
Once they were nicely tanned, I drained the excess oil. We wouldn’t want our spaghetti casserole slipping and sliding all over the place, would we?
The Great Mixing
Next up, it was time to mix all the ingredients together in a 9 x 13-inch dish. The spaghetti looked on in horror as I threw it into the mix. “I’m not ready!” it cried. But it was too late. The tomato sauce, the smug Ragu sauce, even the cream of mushroom soup joined the party.
Cheesy Goodness
Then came my favorite part—sprinkling the top with grated Cheddar cheese. It was like a snowfall, but cheesier, and without the frostbite. The cheese landed on the spaghetti casserole like confetti, bringing a festive cheer to the dish.
The Oven Dance
Finally, I popped the dish into the oven and set the timer for 30 minutes at 350°. As the oven door closed, I could almost hear the ingredients inside murmuring a shaky rendition of “We Shall Overcome.” Ah, the sweet smell of pending deliciousness.
The Grand Reveal
The moment of truth arrived. I opened the oven door, and the spaghetti casserole looked back at me, bubbling and golden. It was a sight that would bring a tear to the eye of even the grumpiest food critic.
And, my friends, that’s how you turn a hare-turtle race into a delicious spaghetti casserole. It may not be traditional, but hey, who follows the rules these days? Cooking is all about breaking boundaries and creating something new. And if you can laugh along the way, you’ve got a recipe for a perfect meal.
And that’s the story of the great spaghetti showdown. No hares or turtles were harmed, but a spaghetti casserole was devoured.
