(Ingredients:
- 6 ounces of uncooked spaghetti
- 2 eggs, lightly beaten
- 1/4 cup grated Parmesan cheese
- 1 pound lean ground beef
- 1 small onion, chopped
- 8 ounces sliced mushrooms
- 1 jar (approximately 16 ounces) spaghetti sauce
- 1 can (11 to 15 ounces) whole kernel corn, drained
- 1 green bell pepper, cut in rings
- 1 cup shredded mozzarella cheese
Preparation:
Cook spaghetti as package directs; drain and rinse with cool water. Combine spaghetti, eggs, and Parmesan; toss lightly; place in a greased 9-inch square baking dish or deep-dish pie plate. Press over the bottom and up sides of pan to form a "crust." In a large skillet over medium heat, brown ground beef with onion and mushrooms; drain. Stir in spaghetti sauce and corn. Spoon beef-sauce mixture over spaghetti "crust." Top with bell pepper and sprinkle with mozzarella cheese. Bake at 350° for 25 minutes. Serves 4 to 6.
Related Recipes
Easy Hamburger Pie
Spaghetti Bake
Beefy Macaroni Casserole
Penne Pasta with Creamy Meat Sauce
Tex-Mex Mac 'n Cheese
Beef Macaroni Casserole
Cheeseburger Pie
Cheeseburger Pie II
Cheeseburger Pie III
Baked Ziti with Ground Beef
Shipwreck
Ground Beef Casseroles
Ground Beef Index
Meatloaf Recipes Index
Spaghetti Sauce Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
