I figured maybe if I made the spaghetti into a creamy, cheesy casserole I could trick myself into eating it. Plus, it was my lunch and dinner for a couple of days, so I didn't really have a choice. Luckily it didn't turn out half bad. But then again, with two cans of processed soups, I would hope it tasted like sodium heaven. I'd probably make it again, with some red pepper flakes or something for some heat.
Baked Spaghetti Casserole
From The Best Casserole Cookbook Ever by Beatrice Ojakangas
½ pound spaghetti
1 pound ground beef
½ cup chopped yellow onion
¼ cup chopped green bell pepper
1 (10½-ounce) can cream of mushroom soup
1 (11.1-ounce) container creamy tomato soup
½ cup shredded mozzarella cheese
2 or 3 cloves garlic, minced
Preheat the oven to 350°F. Coat a 9x13-inch casserole with cooking spray.
Cook the spaghetti according to package directions and drain, but do not rinse.
Meanwhile, in a large skillet, cook the beef, onion, and pepper over medium-high heat just until the beef is no longer pink. Add all the remaining ingredients, mix well, and transfer to the prepared casserole.
Cut a sheet of foil and coat with cooking spray. Cover the casserole and bake for 30 to 35 minutes, until bubbly.
Makes 6 servings