Spaghetti Casserole Recipe
Have you ever had just one of those days? I have been trying to grow my hair out and it has been difficult process. Yesterday, I finally had a good hair day. I rushed out the door to get my daughter from the bus and drove because it was raining hard. I get out of the car, open my umbrella and go to cross the street. Just then a gust of wind rips the umbrella off and I am left holding the pole. Needless to say my good hair day lasted about 5 minutes.. ... Oh well, atleast I had a productive day for a change. I made:
2 spaghetti casseroles
a batch of french bread
One shepherd pie
3 lbs of meatballs.
(I really don't know what got into me or where the energy came from.)
My grandma made me spaghetti casserole one time. I loved the little different twist on spaghetti and not to mention it tasted great. I regretted never getting the recipe from her. For years I played around with ingredients and think I finally got it pretty close to hers.
- 1 lb. hamburger, cooked
- 12-16 oz thin spaghetti, cooked and drained. (Break it in half or thirds before cooking.)
- 1 jar spaghetti sauce
- 1 can tomato soup
- 1 can sliced mushrooms, drained
- 1/4 cup parmesan cheese
- 2 cups mozzarella cheese, grated
Mix all ingredients except mozzarella cheese in a large bowl. Add one cup mozzarella cheese. Spread in to a 9 x 13 casserole dish. Sprinkle the other cup of mozzarella cheese and a little more parmesan on top of casserole. Bake covered for 30-35 minutes. Uncover for the last 10 minutes. If refrigerated it may take a few more minutes to cook.
I like to add a little extra cheese. I was a bit low on cheese this time!!