Easy Spaghetti Casserole

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

1 cn 35 oz Italian peeled tomatos

-coarsely chopped and juice -reserved 1 cn 12 oz 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 Shredded cheddar cheese

1 c Bread crumbs

1. 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 min.) 2. 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 min. 3. Meanwhile, in a large pot of lightly salted water, cook spaghetti until

just tender, about 9 minutes. Drain well. 4. Preheat oven to 350F. 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. 5. 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 in step 4 to the sauce. Source: Linda Fields' homemade goodies Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993 315-786-1120