sharing a recipe

 

This evening we had guests for supper and I decided to cook one of my favorite old casserole recipes for them.  My wonder spouse, who does know his way around a kitchen, was a great help and it turned out to be just as delicious as I remembered, so I decided to share the recipe.  Enjoy.  

Luci’s Spaghetti Casserole

1 pound spaghetti

2 pounds lean ground beef

2 cups sliced fresh mushrooms or two cans mushroom pieces, drained

1 ½ cups chopped onion

1 teaspoon thyme

½ teaspoon pepper

1 tablespoon garlic powder

3 cans cream of mushroom soup

4 cups grated sharp cheddar cheese

 

In a large deep sided skillet or Dutch oven brown ground beef, onions and mushrooms.

Stir in thyme, pepper and garlic powder

When thoroughly browned, stir in mushroom soup and two cups cheddar cheese, simmer about ten minutes.

Boil spaghetti in a separate pot for about ten minutes, then drain

 

Pre hea oven to 350 degrees.

Spread a thin layer of the meat mixture in the bottom of a 9”x13” Pyrex or similar baking dish.

Cover with drained spaghetti, then spread the remailing meat mixture evenly over the top.

Bake at 350 degrees for 25 minutes

Spread the last two cups of cheese on top and return to oven for five minutes or until cheese is melted.  Serve and enjoy.