My friend, Georgia gave me a taste of this at work, then brought me the recipe, and I made it Sunday. It was shared with a bunch of guests last night. Unanimous RAVE reviews:
(12 servings)
1 lb. ground beef, browned and drained (of course you can use ground turkey or Italian sausage*)
1 cup chopped onion
2 garlic cloves, minced*
1 cup chopped red pepper*
1 T. butter
12 oz. spaghetti, cooked and drained
1 can fire roasted* diced tomatoes
1 cup jarred pasta sauce*
1 small can mushrooms stems and pieces - save the liquid
1 small can sliced ripe olives, save the liquid
2 t. dried oregano
1/4 t. Lawry's Roasted Garlic Salt with Basil and Oregano (LOVE this!!)
A couple of hand torn large fresh basil leaves
1 can condensed roasted garlic mushroom soup
2 cups med. shredded cheddar
1/4 cup grated Parmesan
In a large skillet, saute onion, garlic, and red pepper in butter until tender. Add the tomatoes, pasta sauce, mushrooms, olives, oregano, basil, and Lawry's. Stir in ground beef. Simmer, uncovered for 10 mins. Place half of the spaghetti (I cut it in bite sized pieces with a scissors) in a greased 13"x9" baking dish. Layer with half of the veggie mixture, and 1 cup of cheddar. Repeat layers. In a small bowl, combine soup and reserved mushroom and olive liquid until smooth. Pour over casserole. Sprinkle with Parmesan, and bake uncovered at 350 for 30-35 mins. til heated through and bubbly. Enjoy with a crisp salad with zesty Italian dressing, and a loaf of garlic bread (Costco bakery makes a killer one)!!
"Most of the people you meet could use your help. At the very least, give them a smile".
Have FUN today.
Love,
MM
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