Cowboy Spaghetti Casserole (serves 4-6 generous portions)
What you need:
- 12 oz spaghetti, cooked al dente (just slightly underdone)
- 1 lbs ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped (save time! Use the pre-chopped pepper & onions in produce)
- 1T brown sugar
- 1/4 tsp garlic salt
- Salt & pepper, to taste
- 1 tsp chili powder
- 1- 15oz can of petite diced tomatoes, with juice (do not drain)
- 1- 8oz can tomato sauce
- 3/4 cup shredded colby/jack cheese (I used cheddar with good results)
- chopped chives for garnish (optional)
What you do:
- Cook spaghetti, al dente, according to box directions
- Preheat oven to 350
- Brown ground beef with onions & peppers until no longer pink
- Drain off any grease
- Add in the garlic salt, pepper & salt
- Give it a stir
- Add in the tomatoes, sauce, brown sugar & chili powder
- Stir to combine
- Bring to a boil, then reduce heat to LOW & simmer to help thicken the sauce
- Drain pasta & add it into the thickened sauce. (I used tongs to combine)
- Transfer to a greased 9x13 baking pan & cover with foil
- Bake for 30 minutes
- Remove foil & sprinkle on cheese
- Bake another 5 minutes to melt the cheese
- Garnish with chopped chives ( I didn't & it tasted great!)
NOTE:
I'm fairly certain this would taste just as good as spaghetti & sauce only! No need to bake it! But then, one couldn't call it a casserole! It was really good as a casserole, however!
