Easy Tastebud Delights
1.28 Edition (January 27 , 2007)
Easy Recipes
45 minutes+
Hi Everyone! Sorry for the delay on today's recipe. Here is a recipe that looks delicious. I hope to try it soon.
1 1/2 pounds ground chuck
1 green bell pepper -- chopped
1 large onion -- chopped
1/2 cup chopped celery
2 cloves garlic -- crushed
1 can {10 3/4 oz.} condensed cream of mushroom
soup -- undiluted
3/4 cup water
1 16 oz. can tomatoes -- undrained & chopped
2 tablespoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 8 oz. pkg. spaghetti -- uncooked
2 ounces Cheddar cheese -- cut into 1/2" cubes
1 5 oz. jar pimiento-stuffed olives -- drained
3/4 cup shredded Cheddar cheese
* Cook first 5 ingredients in a Dutch oven, stirring until meat crumbles;
drain well, and return mixture to Dutch oven.
* Stir in soup and next 5 ingredients.
* Bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour,
stirring occasionally.
* Cook spaghetti according to package directions; drain.
* Stir spaghetti, cheese cubes, and olives into meat sauce. Spoon mixture
into a lightly greased 11 x 7 x 1 1/2-inch baking dish.
* Cover and bake at 325 degrees for 20 minutes or until thoroughly heated.
Sprinkle with 3/4 cup shredded cheese, and bake, uncovered, 10 additional
minutes.
NOTE: Casserole Spaghetti may be prepared ahead, omitting shredded cheese.
Cover and chill 8 hours. Remove from refrigerator; let stand at room
temperature 30 minutes. Cover and bake at 325 degrees for 45 minutes, or
until thoroughly heated. Uncover and sprinkle with shredded cheese; bake 10
additional minutes.
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1 green bell pepper -- chopped
1 large onion -- chopped
1/2 cup chopped celery
2 cloves garlic -- crushed
1 can {10 3/4 oz.} condensed cream of mushroom
soup -- undiluted
3/4 cup water
1 16 oz. can tomatoes -- undrained & chopped
2 tablespoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 8 oz. pkg. spaghetti -- uncooked
2 ounces Cheddar cheese -- cut into 1/2" cubes
1 5 oz. jar pimiento-stuffed olives -- drained
3/4 cup shredded Cheddar cheese
* Cook first 5 ingredients in a Dutch oven, stirring until meat crumbles;
drain well, and return mixture to Dutch oven.
* Stir in soup and next 5 ingredients.
* Bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour,
stirring occasionally.
* Cook spaghetti according to package directions; drain.
* Stir spaghetti, cheese cubes, and olives into meat sauce. Spoon mixture
into a lightly greased 11 x 7 x 1 1/2-inch baking dish.
* Cover and bake at 325 degrees for 20 minutes or until thoroughly heated.
Sprinkle with 3/4 cup shredded cheese, and bake, uncovered, 10 additional
minutes.
NOTE: Casserole Spaghetti may be prepared ahead, omitting shredded cheese.
Cover and chill 8 hours. Remove from refrigerator; let stand at room
temperature 30 minutes. Cover and bake at 325 degrees for 45 minutes, or
until thoroughly heated. Uncover and sprinkle with shredded cheese; bake 10
additional minutes.
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