Italian Meats and Poultry Recipes - Beefy Spaghetti Casserole

Ingredients

• 8 ounces dried spaghetti

• 8 ounces ground beef

• 1/2 cup chopped onion

• 1/2 cup chopped green sweet pepper

• 14 1/2-ounce can diced tomatoes, undrained

• 10 3/4-ounce can condensed tomato soup

• 1/2 teaspoon black pepper

• 2 cups shredded cheddar cheese (8 ounces)

• 4 slices bacon, crisp-cooked, drained, and crumbled

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Method:

1. Preheat oven to 350F. Cook spaghetti according to package directions; drain and set aside.

2. In a large skillet cook and stir ground beef, onion, and sweet pepper until beef is brown; drain off fat. Stir undrained tomatoes, tomato soup, and black pepper into meat mixture in skillet. Bring just to boiling. Add 1 1/2 cups of the shredded cheese, stirring until melted.

3. Grease a 2-quart casserole; set aside. Add cooked spaghetti and the bacon to the tomato mixture; toss to combine. Transfer mixture to prepared casserole.

4. Bake, covered, about 40 minutes or until bubbly and heated through. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand for 5 to 10 minutes or until cheese is melted.