Spaghetti Casserole

Another recipe from the wonderful Dinner Doctor book, definitely worth the money to buy it.


1 Tablespoon Olive Oil
1 lb Ground Beef
1/2 Cup Chopped Onion (I use frozen to speed the process)
1 can (10.75 oz) cream of mushroom soup (I use cream of celery)
1 1/2 cups of favorite tomato based pasta sauce
1 cup shredded Sharp Cheddar Cheese
4 Cups Cooked Spaghetti (8 oz uncooked)
2 Tablespoons Shredded Parmesan Cheese

Preheat the oven to 400 F

Place the olive oil in a large skillet over medium-high heat. Crumble in the ground beef and add the onion and garlic. Cook, stirring and breaking up the lumps of meat, until the beef is brown all over and cooked through, 4 to 5 minutes. Remove the skillet from the heat and transfer the beef to a large mixing bowl. (If there is a lot of fat in the pan, drain the mixture in a strainer before transferring it). Add the soup, pasta sauce, 1/2 of the Cheddar Cheese, the cooked spaghetti, and 1/2 cup of water and stir to mix. Transfer the spaghetti to a 3 quart baking dish and sprinkle all but 1 tablespoon of the remaining Cheddar Cheese and 1 tablespoon of the Parmesan over the top.

Bake the spaghetti until it bubbles throughout and the cheese has melted, 18 to 20 minutes. Sprinkle the remaining tablespoon of each cheese and serve at once.

Serves 8

Serve this along with a salad and some garlic bread for a wonderful easy meal.