August 29, 2011

Summer Casserole

1 pkg. (8oz) uncooked spaghetti
8 oz. ground turkey
8 oz. ground chuck
1 clove garlic, finely chopped
1/2 cup. sliced onions
2 cans.(8 oz. each) tomato sauce
1 can. (14.5 oz) diced tomatoes
1 beef bouillon cube
1 tsp. Italian seasoning
1/2 tsp. salt
2 cups. diced zucchini
2 cups. rice krispies
1/3 cup. Parmesan cheese
1 cup. shredded mozzarella cheese
1 cup. shredded sharp cheddar cheese
 cooking spray

        Cook spaghetti to package directions. Drain well. While spaghetti cooks, brown meats, garlic and onions in 3 quart saucepan over medium heat. stirring frequently. Drain juices, if necessary. Add tomato sauce, tomatoes, bouillon cube, Italian seasoning, salt, zucchini and rice krispies, mixing well.
       Cover and cook over medium heat until mixture starts to simmer, stirring occasionally. Reduce heat and simmer 5 minutes.
       Place half of meat sauce in bottom of shallow 2 quart casserole dish coated with cooking spray. Spread spaghetti evenly over sauce and sprinkle with Parmesan cheese. Spread remaining sauce over spaghetti. Cover casserole.
       Bake at 350F* about 30 minutes or until heated through. Sprinkle with shredded cheeses and return to oven uncovered, 5 minutes longer or until cheese melts. Serve Hot.

serves: 8   Prep time: 45 minutes.  Bake Time: 35 minutes

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