Spaghetti Casserole
A hearty and cheesy casserole that combines spaghetti and savory ground beef, perfect for family dinners or potlucks!
Ingredients
- 1.5 pounds lean ground beef
- 1 cup diced yellow onion
- 1 can (28 oz) diced tomatoes, with juices
- 1 jar (24-28 oz) spaghetti sauce
- 5-6 oz fresh, sliced mushrooms (optional)
- 1.5 tsp dried oregano
- 1.5 tsp kosher salt
- 1 tsp sugar
- 8 oz spaghetti, broken in thirds
- 2 cups shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
Instructions
- In a large skillet, sauté the lean ground beef and diced yellow onion over medium heat until the meat is browned. Drain excess grease.
- Stir in the canned diced tomatoes, spaghetti sauce, and fresh sliced mushrooms (if using). Season with dried oregano, kosher salt, and sugar. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- While the sauce simmers, cook the broken spaghetti in a pot of boiling salted water until al dente. Drain well.
- Combine the cooked spaghetti with the meat sauce mixture until well mixed.
- In a greased 9x13-inch baking dish, layer half of the spaghetti mixture, followed by half of the shredded mozzarella cheese. Repeat with the remaining spaghetti mixture and cheese, topping with grated Parmesan.
- Preheat your oven to 375°F (190°C) and bake uncovered for 20-30 minutes, until the casserole is hot and the top is golden brown.
- Garnish with fresh parsley before serving.
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Notes
Store leftovers in an airtight container in the fridge for up to 5 days.