Wednesday, May 6, 2009

Carmen's Caper

I was first served this recipe by my aunt. She found it in the Company's Coming Casseroles cookbook. It has become a family favorite.


1 1/2 lbs ground beef
1/2 cup onion, chopped
1 1/2 tsp salt
1/4 tsp pepper
1/2 lb spaghetti
1 - 19 oz can canned tomatoes
1 10 oz can cream of mushroom soup
1 cup grated med cheddar cheese

Brown beef & onion in a frying pan. Sprinkle with salt and pepper. Stir. Transfer to bottom of 2 qt casserole.

Break up spaghetti for easier serving. Cook according to package directions. Drain. Layer over meat.

Break up any large tomato chunks. Pour over top. Spoon soup over tomatoes. Cover with cheese. Bake uncovered in 350F over for 30 mins until hot and cheese is melted. Cover halfway through cooking if cheese starts getting dry. Serves 6.

Note: I use italian flavored tomatoes and add a touch of Prego spaghetti sauce to add a bit of flavor to it as well.


marie said...

This is definitely one of my family's favorite meals! :)

Brynne said...

This was a staple while I was growing up at my Grandmother's house. So good. I'm used to it made with cream of celery soup, because my dad hated mushrooms with a fiery passion :P

Anonymous said...

We make this at our house all of the time. I add a whole chopped up green pepper and add some garlic. Yum

Amanda said...

My mother used to make this for us when we were younger. My boyfriend loves the plain and simple meals so I am going to give it a whirl and see if it is a hit!