Title: Easy Spaghetti Casserole
Categories: Cyberealm, Mom's best
Yield: 8 Servings

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip