Casserole Spaghetti
Taste of Home, Apr/ May 94, pg. 40 I used to serve this at 7th Ward in Moses Lake
Taste of Home, Apr/ May 94, pg. 40 I used to serve this at 7th Ward in Moses Lake
- 1/4 cup water
- 1 tablespoon butter
- 1/4 cup parmesan cheese grated
- 1 cup onion chopped
- 1 cup green pepper chopped
- 1 pound hamburger
- 1 cup cheddar cheese grated
- 2 teaspoon oregano dried
- 1 29 oz. can tomatoes w/liquid, cut up
- 1 can ( mushrooms sliced or chopped
- 1 can ( olives chopped
- 12 oz. spaghetti cooked & drained
- 1 can mushroon soup condensed
- Carbohydrate 142.071816024001 g
- Cholesterol 365.17453251427 mg
- Fat 96.5157015857206 g
- Fiber 3.389015043672 g
- Protein 95.1875927234016 g
- Saturated Fat 54.993071145372 g
- Serving Size 1 1 Serving (1315g)
- Sodium 1778.19162681018 mg
- Sugar 138.682800980329 g
- Trans Fat 6.78295501864626 g
- Calories 1803 calories
Step-by-step
- Brown hamburger, onion, green pepper inb utter til tender.
- ADD tomatoes, mushrooms, olives, oregano. SIMMER, UNCOVERED, for 10 mins.
- Place in a GREASED 9 x 13 pan. Place 1/2 of the spaghetti in pan; Top w/ hamburger mixture. Sprinkle w/ cheddar cheese.
- Repeat layers, as if making lasagne.
- Mix the soup & water til smooth; POUR over casserole. Sprinkle w/ Parmesan cheese.
- Bake at 350? , UNCOVERED, for 30-35 mins.
Adapting for Dietary Restrictions
Ground beef provides the primary protein base here, but budget constraints or dietary needs often require adjustments. Swapping beef for textured vegetable protein or ground turkey alters the fat content significantly. When using lean poultry, add one extra tablespoon of butter during the meat-browning phase to compensate for lower natural fat levels. Dairy components like cheddar and parmesan dictate the rich texture of the baked layers. Lactose-free hard cheeses melt similarly to traditional varieties without altering structural integrity. Gluten-free spaghetti substitutes work well in baked pasta dishes provided they are cooked two minutes under package instructions. Undercooking prevents the starch from turning mushy during the thirty-minute baking window at 350 degrees.
Ingredient Efficiency and Substitutions
Canned tomatoes supply necessary moisture for simmering the aromatics uncovered for ten minutes. Reducing this liquid too far creates a dry crumbly texture upon baking. Condensed mushroom soup binds the layered components together through starch gelatinization. Standard cream of celery or homemade roux alternatives function adequately as thickeners if commercial soup is unavailable. Fresh onions and bell peppers release water during the initial sauté. Cook them until translucent to eliminate raw vegetable crunch inside the casserole structure.
