This is a flavorful, simple, and inexpensive casserole for any occasion where you’d like to provide a meal to someone in need, such as when there’s a new baby, or a medical or condolence call. I like to make it in a disposable aluminum pan, approximately 10” x 12” in size, so that the recipient doesn’t have to be concerned with returning a dish, and I deliver it with a loaf of store-bought French bread on top. Voila! It’s a complete and comforting meal for the family. It also freezes well (along with the bread, too), if it’s not needed immediately. I usually deliver it uncooked with directions for both immediate baking and also for freezing and baking later.
- 1 lb. ground beef or bulk sausage
- 2 Tbsp. butter
- 1 c. chopped onion
- 1 c. chopped green pepper
- 2 cans (14.5 oz. ea.) diced tomatoes, undrained
- 1 can (4 oz.) mushroom stems and pieces, drained
- 1 can (4 oz.) sliced black olives, drained
- 1 Tbsp. Italian seasoning
- 1 lb. spaghetti pasta
- 2 c. (8 oz.) shredded cheddar cheese
- 1 can (10.75 oz.) cream of mushroom soup
- 1/3 c. water, more or less
- 1/4 c. grated Parmesan cheese
- non-stick cooking spray
- In large skillet, cook and crumble beef or sausage; drain grease and remove meat from pan.
- In same skillet, melt butter over medium heat and sauté onion and green pepper until softened (about 3-4 minutes).
- Add tomatoes, mushrooms, olives, seasoning, and reserved meat.
- Simmer uncovered 10 minutes, stirring occasionally.
- Meanwhile, cook spaghetti pasta, according to package directions to al dente and drain.
- Spray 9″x13″ (or aforementioned 10″x12″ disposable) casserole dish.
- Spread half the spaghetti over the dish; top with half the tomato mixture and then half the cheddar cheese. Repeat layers.
- In small mixing bowl, whisk together the soup with just enough water, a little at a time, to make it where it can be poured.
- Drizzle soup mixture over casserole.
- Sprinkle with Parmesan cheese.
- If delivering, wrap tightly with foil and refrigerate. If serving, bake uncovered at 350 degrees for 35-45 minutes or till hot and bubbly. If not cooking immediately, wrap tightly and freeze; then thaw and bake as directed above.e
o o o
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!