Monday, August 29, 2011

Marzetti (Squiggly Spaghetti)

Here is a recipe, as promised, with ground beef! I found this in an OLD recipe book my super awesome Great Aunt gave to me! It's called Marzetti, but as it seems to go in my Family, Captain Hunk calls it Squiggly Spaghetti! It's pretty yummy and very easy! If you aren't a mushroom person, it tastes just fine without them! :) This recipe makes 2 (2 quart) casserole dishes. I always cut the recipe in half. You may make both and freeze one for up to three months! I LOVE freezer meals!


1 (12 oz) pkg egg noodles
2 Tbl butter
2 large onions, chopped
2 cups sliced frsh mushrooms
2 lbs lean ground beef
1 tsp salt
1/4 tsp pepper
1/2 tsp ground oregano
2 (10-3/4 oz) cans tomato soup
1 (12 oz) can tomato paste
2/3 cup water
2 Tbl Worcestershire sauce
4 cups shredded cheddar cheese

Preheat oven to 375. Butter 2 (2 quart) casserole dishes. Cook noodles according to package directions. Drain; set aside. In a large skillet, melt 2 Tbl of butter. Add onions and mushrooms; saute 5 to 6 minutes or until onions are tender. Crumble in beef; continue to cook, stirring until meat has lost its pink color. Drain off fat. Add salt, pepper, oregano,tomato soup, tomato paste, water and Worcestershire sauce. Cook and simmer 15 minutes. Stir in drained noodles and 2 cups of cheese. Divide mixture evenly between the two dishes. Top each casserole with 1 cup of cheese. If preparing ahead, cover unbaked casseroles tightly with foil and freeze upto three months. To serve, bake, uncovered 45-55 minutes (1 to 1 1/4 hours if frozen) or until heated through.

I plan to make this for dinner tomorrow night so I will add pictures to this post tomorrow! :)

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