My mom is one of the best southern cooks hands down. Her specialty is her homemade potato salad but her go to for Sunday lunches, family birthday celebrations, holiday side dishes and a many of the church pot luck dinner is a casserole. Today I’m sharing with you recipe that is one of my favorite casseroles she makes the Spaghetti Bake. It’s a fall favorite around our dinner table so serve this with some garlic bread and a salad, you’ll think you are in Little Italy in New York or at the very least Olive Garden. Let me know how your family likes it. ENJOY!
Miss Jo’s Spaghetti Bake
6 slices Bacon or turkey bacon (cooked Crisp)
1 cup chopped onion
1 cup chopped red bell peppers
3 14.5 ounce cans of diced tomatoes with liquid
1 teaspoon minced garlic
1 2.25-ounce can of black olives drained (optional)
1 1/2 tablespoons of dried oregano (according to taste)
1 lb ground beef, browned and drained
12 oz. angel hair spaghetti (cooked and drained)
2 cups grated Mozzarella Cheese (5 ounce)
1 10 oz. can of cream of mushroom soup
¼ cup of water (mix water with mushroom soup)
½ cup Parmesan cheese
Preheat the oven to 350- Grease a 9×13 baking dish:
In a large skillet, cook the bacon until crispy, then cut it into small pieces.
Remove the bacon and sauté the garlic and onion, and bell pepper in the bacon drippings until tender.
Add the – Tomatoes—olives—oregano—bacon—Beef.
Simmer this mixture, uncovered, for 10 minutes.
Place half of the spaghetti in the prepared pan.
Top the Spaghetti with half of the vegetable-beef mixture.
Sprinkle 1 cup of cheddar or mozzarella cheese on top of mixture.
Repeat the layers
Sprinkle the top with the Parmesan Cheese.
Bake uncovered for 30 to 35 minutes or until heated through.