spaghetti-casserole-ii

Spaghetti Casserole II

9 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Christine
Recipe by  Christine

“A very easy recipe!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch dish

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a medium skillet over medium-high heat, cook ground beef until brown. Drain. Place beef in a 9x13 inch baking dish. Top with tomatoes, tomato soup and tomato juice. Layer spaghetti over tomatoes and top with shredded cheddar.
  4. Bake in preheated oven for 45 minutes, until cheese is golden and bubbly.

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Reviews (9)

Rate This Recipe
Matthew Hughes
9

Matthew Hughes

Came out very runny and difficult to eat. It has a very bland taste, and I will not make this again.

Cree168
7

Cree168

I make a similar dish, but I use the left overs from day before. After everyone is done I take it all and combine it together and let it sit over night in fridge. Everyone say spaghetti is better next day anyways! Soo I take it and place it in casserole dish and top with chedar and parmesian and cook covered to reheat properly then uncovered till cheese is browned a little then serve! It comes out thicker and mmm good. This way it's your own recipe so you cant complain.

ashley
7

ashley

Very easy to make not so easy to eat. Not recommended.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 427 cal
  • 21%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 51.8 g
  • 17%
  • Protein
  • 22.3 g
  • 45%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 577 mg
  • 23%

Based on a 2,000 calorie diet

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Timballo Spaghetti Casserole

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