July 17, 2011

Super Spaghetti Casserole

1 lb. ground chuck
1 lb. hot sausage
1 Lg. onion, chopped
1 med. green pepper, chopped
1 can(14-1/2 oz) diced tomatoes, undrained
1 C. water
2 Tbsp. chili powder
1 pkg. (10 oz) frozen corn, thawed
1 pkg. (10 oz) frozen peas, thawed
1 can (4 oz) mushroom stems and pieces, drained
1 pkg.(12 oz) spaghetti, cooked and drained
2 C. (8 oz) shredded cheddar cheese, divided
Salt and Pepper to taste.

  In a large skillet, cook beef and sausage, onion and green pepper over medium heat until meat is no longer pink. Drain. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper.
  Stir in spaghetti.

  Layer half of the mixture in a greased 4 quart baking dish. Sprinkle with 1 cup of cheese; repeat layers.
Bake, uncovered, at 350F*. for 20 minutes or until heated through.

12 servings.

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