Ingredients
- 1 box Spaghetti
- 375 G
- 1 pound Ground Beef
- 1 whole Carrot
- Diced
- 1 whole Onion
- Finely Diced
- 1 whole Green Pepper
- Diced
- Salt And Pepper
- to taste
- 1 can Tomato Soup
- 10.5 Oz.
- 1/2 cups Ketchup
- 2 teaspoons Chili Powder
- 1 cup Kernel Corn
- 2 cups Shredded Cheddar Cheese
- 2 cups Shredded Mozzarella Cheese
Instructions
- In a large pot, cook the spaghetti in boiling salted water.
- I like to add a generous shake of Italion seasoning and a bit of olive oil to the water when cooking spaghetti for this casserole.
- Meanwhile, brown the ground beef together with the carrot, onion, and green pepper.
- Season with salt and pepper to taste.
- Add tomato soup, ketchup, chili powder, and corn and continue to heat until everything is heated through.
- Toss together with the drained spaghetti, and transfer to two greased 9X13 pans.
- Top each casserole with 1 cup cheddar and 1 cup mozzarella cheese.
- Cover with foil and bake for 30 minutes at 350 degrees F. Uncover and bake 10 minutes longer.
- Note: You can also bake one for supper and put the other one in the freezer for another busy day... Just thaw it out and bake as directed above.
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