Thursday, January 19, 2017


I have been making this recipe for Casserole Spaghetti ever since my kids were little.  My friend, Kelly Galloway, first made this and it has been one of my favorites ever since.

For some reason, I have not made this since my grandson, Alexander, was born.  But today, I was craving something cheesy and something with pasta and this popped into my head.  Such an easy recipe to make...have you noticed a pattern with the "easy" recipes?  I don't know if I would have ever tried this recipe if Kelly had not made it first because of the cream of mushroom soup, chili powder, and olives.  Those three items seem strange to add to spaghetti but I can attest that they are delightful little additions.  Now tonight, I did not put olives in it just because I wasn't sure if my grandkids would eat it if I added them.   What was funny was that little baby Hope, who is 16 months old, ate what was in her plate and then had seconds...along with her garlic bread because this girl is just like her Nannie...we like our bread!  Alex loved it too.  So, I got a two-thumbs-up on this recipe from the littles!

A couple of things you should know.  I used thin spaghetti and I cooked it al dente.  I knew that the spaghetti would cook more in the oven and I cannot stand mushy pasta of any sort.  I would rather under cooked spaghetti than overcooked.  Actually, I just want it cooked perfectly.  Sometimes that works out and sometimes not.  Today, we got it right!  Woo-Hoo!  Also, if you do not want to cook the meat sauce for 2 hours then you do not have to.  I have done it both ways and honestly, I cannot tell the difference.  

I made a salad and some lemon vinaigrette to drizzle over it and garlic bread to serve with the spaghetti.  It was perfect for a quick meal.  Oh and I had leftovers....that is a plus. 


1-1/2 pounds Ground Round
1 Bell Pepper, chopped
1 large Onion, chopped
1/2 cup Celery, chopped
2 cloves Garlic, minced
1 (10-3/4 ounce) can Cream of Mushroom Soup
1/2 can Water
1 (14 ounce) can Petite Diced Tomatoes
2 Tablespoons Chili Powder
Salt and Pepper to taste
Garlic Powder
1 (12 ounce) package of Spaghetti Noodles,cooked al dente
8 ounces Sharp Cheddar Cheese, cut in chunks
1 (4 ounce) jar Olives
2 cups Grated Cheddar Cheese

Brown ground round and add garlic powder and salt and pepper to taste.   Add next 9 ingredients and simmer for 2 hours.  Combine meat sauce, cheese chunks, and olives in 3 quart or deep 9 X 13 ceramic baking dish.  Sprinkle grated cheeseon top.  Bake in 325 degree oven for 15 to 20 minutes or until bubbly.



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