Spaghetti Beef Casserole Recipe
- 1 package (1-pound) spaghetti, cooked
- 2 tablespoons Star Butter Flavored Olive Oil
- 1 yellow onion, diced
- salt, to taste
- 1 pound Kirkland Ground Beef
- 3 cloves garlic, minced
- fresh ground pepper, to taste
- 1 package (8-ounces) sliced fresh mushrooms
- 1 can (14.5-oz) Italian Diced Tomatoes, drained
- 1 cup tomato sauce
- 1 tablespoon freeze dried basil
- 1 tablespoon chopped fresh parsley
- 1 cup shredded part-skim mozzarella cheese
- 1 cup shredded parmesan cheese
Preparation time 15mins
Cooking time 60mins
Adapted from diethood.com
, combined with a
saucy beef mixture
But, cold or not, I have to get out there and shop. I have to be honest; the shopping part? That’s what makes this cold bearable.
and all its things in one place, right?
. This is a family favorite. I pair cooked spaghetti with a thick, saucy, and delicious beef mixture cooked in olive oil. It’s SO GOOD!
Layered spaghetti casserole dinner, combined with a saucy beef mixture cooked in butter olive oil, and topped with shredded parmesan and mozzarella cheese.
Cook spaghetti according to the directions on the package; set aside.
Heat olive oil in a large saucepan over over medium heat.
Add diced onions and season with salt; cook for 1 minute.
Add ground beef, garlic, and season with pepper; continue to cook until beef is browned.
Stir in sliced mushrooms, tomatoes, and tomato sauce.
Bring to a boil, then lower to a simmer; cover and continue to cook for 15 minutes.
Remove from heat and stir in basil and fresh parsley.
Preheat oven to 375.
Layer 1/3 of cooked beef mixture on the bottom of dish.
Add 1/2 of cooked spaghetti over mixture.
Top with half of remaining beef mixture.
Top with the rest of the beef mixture.
In a small bowl, combine both cheeses and mix until thoroughly combined.
Thanks Julia!! I also love those shots – they make it all very real.
Thank you for stopping by. My name is Katerina, and I am a cookie-maker, baker-faker, food-taker. Errr! Picture-Taker! Please click photo for more...
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