Wednesday, August 27, 2008

Spaghetti Casserole


This is a simple casserole with lots of flavor. I usually make several and freeze one for a busy day.
Cook 200 grams of pasta. ( I used whole wheat spaghetti broken into pieces)
Meat Sauce
  • 2 lbs hamburger
  • 2 tsp olive oil
  • 1 minced onion
  • 2 cloves minced garlic
  • salt and pepper to taste
  • 1/2 cup chopped peppers ( I had frozen mixed pre chopped peppers in my freezer )
Saute vegetables in oil and add meat. Fry until meat is browned. Drain any excess fat.
ADD and simmer
  • 2 680 ml cans of tomato sauce
  • 2 tbsp chopped sun dried tomatoes in oil
  • 2 cups tomato juice
  • 2 large chopped fresh tomatoes
I added fresh parsley, oregano and thyme form my herb pot. If you don't have fresh add dry spices. I also add 1/4 tsp of dry chili peppers.
Simmer for 1/2-1 hour.
Combine pasta and sauce in a large casserole and top with grated cheese. Bake uncovered at 350 for 45 minutes.
I made Anneliese's french bread with this, and Caesar salad.
Good comfort food on a drizzly day.

13 comments:

  1. I just found your blog and love it! I'm coming back for more recipes. In fact, I might make the spaghetti casserole tonight!
    Thanks!

    Happy Day!
    Donna

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  2. Do you layer it or mix it all up?
    I like the idea of freezing one. Also a good one to take to someone who needs a meal!

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  3. kathy, this recipe is similar to one that I make but just the few differences in the sauce will be so yummy. I'll give this a whirl tomorrow.

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  4. This is just the recipe I need...I have a daughter who would love to have a few meals in her freezer in the bext little while.

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  5. making extra and freezing one is a great idea...do you find that you need more sauce when you freeze and bake?

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  6. Hey....now won't this be just perfect for my son! Especially once he might be away to university. I can visit, whip one up and freeze an extra. Super!

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  7. Anneliese, I just put the cooked pasta in the casserole dishes and pour the sauce over it and stir it well. Charlotte, I do add some extra water or tomatoe juice if I have to make sure it does not dry out. You don't want it soupy, but not too thick and dry either. Any tomatoe base will work in this as well as any type of pasta. I really like it with spiral or penne noodles too. Judy, I took this to my daughters for supper yesterday too, and I plan to put afew in the freezer of my other daughter as she is due shortly and will enjoy afew meals to pull out on those busy days. I will try to fill her freezer just like my Mom did mine. Kathy

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  8. the casserole dish makes me swoon. I have the matching nesting bowls. Pyrex makes me happy.

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  9. This looks like my kind of dish. For sure a great meal to bring someone. Once we finish the leftovers in the fridge I'll be making this..

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  10. Hi

    I was wondering how much fresh parsley, oregano and thyme did you use in this recipe, also what kind of cheese did you use on top of the spaghetti and how much.

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  11. Hi Jackie, thanks for your question. When I use fresh, I use about 1 tbsp of parsley, and 1/2 tbsp of the others. When using dry I would do about 1 tsp parsley, and 1/2 tsp of the others. I used medium cheddar cheese. I really never measure, but just grate enough to thoroughly cover the top. It was probably 1 cup for that size casserole dish. With a recipe like this you can start with small amounts of spices and add to your taste liking. You could also use any cheese you enjoy. We enjoy having you visit our blog. Kathy

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  12. also, I am a bit confused. Can you please put the amount of spices you use in the recipe please. I need exact measurements. (Sorry)

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