MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Spaghetti Casserole
 Categories: Main dish, Casseroles
      Yield: 8 Servings
 
  1 1/2 c  Ground chuck
      1 lg Onion; chopped
      1 lg Green pepper; chopped
    1/2 lb Fresh mushrooms; sliced
      2 cl Garlic; minced
     35 oz Can Italian peeled tomatoes;
           -coarsely chopped and juice
           -reserved
     12 oz Can tomato sauce
      1 ts Basil
      1 ts Oregano
      1    Bay leaf
    3/4 ts Salt
    1/4 ts Pepper
      1 lb Spaghetti, linguine, or
           -fettucine
      2 c  Cheddar cheese; shredded
      1 c  Bread crumbs
 
  In a 5-6 qt Dutch oven, cook the ground chuck, onion, peppers,
  mushrooms, and garlic over medium-high heat, stirring often to
  break up lumps of meat, until beef loses its pink color (about
  8 minutes).
  
  Add tomatoes with their juice, tomato sauce, basil, oregano, bay
  leaf and salt and pepper. Bring to a boil, reduce heat to
  medium-low and simmer, stirring often, until slightly thickened
  about 20 minutes.
  
  Meanwhile, in a large pot of lightly salted water, cook spaghetti
  until just tender, about 9 minutes. Drain well.
  
  Preheat oven to 350 F. Add spaghetti, and 1 cup of cheese to the
  sauce; stir gently to mix. Transfer to a lightly oiled very large
  baking dish. Sprinkle with bread crumbs and remaining cheese on top.
  
  Bake until top is lightly browned and casserole is bubbling; about
  30 minutes. Let stand 5 minutes before serving.
  
  Note: If you like black olives, you can add 1 small can of sliced
  olives to the sauce.
  
  Source: Linda Fields' homemade goodies
  Typed for you by: Linda Fields,
  Cyberealm BBS Watertown, NY 1993 315-786-1120
 
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