Moving was a blessing for my cooking mojo, since I rediscovered some cookbooks I had forgotten about. This recipe for spaghetti casserole comes from a cookbook of recipes compiled by a local church; no big-name, fancy chefs, just tried & true family recipes.
I’ve proclaimed my love for casseroles many times before. I love how you’re able to create an entire meal in one dish. I won’t lie; I also like that casseroles are usually topped with lots of cheese!
After reviewing the ingredients & instructions for this dish, I got to work chopping one red onion.
Other than chopping the onion, the rest of the dish came together with minimal effort.
- 1 lb. lean, ground beef
- 1 medium red onion, chopped
- 1 (8 oz.) can of tomatoes, coarsely chopped
- 1 (8 oz.) can of tomato sauce
- 1/4 c. brown sugar
- 1 tsp. Worcestershire sauce
- 1 box cooked spaghetti
- 1.5 c. shredded cheddar
- Preheat oven to 350*.
- Cook ground beef & onion until beef is cooked through.
- Add canned tomatoes, tomato sauce, brown sugar, & Worcestershire sauce; simmer for 10 minutes.
- Add spaghetti to the beef mixture & transfer to a 2 quart baking dish.
- Top with shredded cheddar. Bake for 20 minutes.
I wasn’t too sure about the cheddar cheese – my instincts were telling me mozzarella would be better – but it actually paired quite well with the other components of the dish.
If you’re a fan of pasta dishes, but looking to switch things up a little bit, I’d recommend this spaghetti casserole. It’s definitely a new, unusual take on traditional Italian!
Do you have any favorite casserole recipes? Feel free to link to any recipe you might have; I’m always looking for new ideas!