Anybody that knows me very well knows my favorite food is spaghetti. In fact, every time we’d make the trip to Mama’s for a visit, she’d always ask, “What do you want me to have ready for supper when y’all get here?” My answer was ALWAYS “Spaghetti!!!” So, now she doesn’t even bother to ask WHAT to have…she just says, “The spaghetti’ll be waiting for ya when ya get here!” LOL!
I sometimes break from spaghetti “tradition” and make this version…Baked Spaghetti. It’s SUPER GOOD!!! And, if you want, you can experiment with other “cream of” soups (I have used cream of celery.) and other cheeses (Cheddar’s good too, but we prefer the Mexican blend.) to your taste.
1/2 (or so) of a 1 lb Pkg Spaghetti Pasta (I like a lot of noodles!)
1 lb Ground Beef
1 (24 oz) Jar Spaghetti Sauce
1 Can Cream of Chicken Soup (undiluted)
1 (2 Cup) Pkg Shredded Mexican Blend Cheese
1. Preheat oven to 350°F. Spray a 13 x 9 inch pan with non-stick cooking spray; set aside.
2. Cook the noodles according to the package directions; drain.
3. While noodles are cooking, brown the ground beef til it’s no longer pink. Drain and put back in the pan. Add the spaghetti sauce and cream of chicken soup to the beef and stir til well combined.
4. Top with the shredded cheese. Bake at 350°F for 20-25 minutes, til it’s hot and bubbly.
This is great served with a garden salad!
**RECIPE AND PHOTOS BY RENEE’S GOURMETS**
©Renee Norris 2015
All rights reserved.