Marians Spaghetti Casserole Recipes

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat. , Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers., Cover and bake 55-65 minutes or until cheese is melted. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
• Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
• Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
• Bake in preheated oven until hot and bubbly, about 30 minutes.

Steps:

• Prepare spaghetti according to package directions, then rinse under cold water.
• In large skillet, brown meat (if using meat replacement you can add it later).
• Add pepper, onions, mushrooms, and garlic to skillet. Saute until onions are transparent.
• Slice tomatoes and add them to skillet. Don't be tempted to use canned diced tomatoes; they just don't stand up as well to baking and leftovers in this recipe. Reserve the liquid.
• Spray large casserole dish with oil spray.
• Place one-third of spaghetti in bottom of dish. Top with one-third of meat-veggie mixture and one-third of sharp cheese.
• Repeat layers twice.
• Pour reserved canned-tomatoes liquid over last layer.
• Bake in 350 F oven until bubbly, usually about an hour, but longer if you've assembled the casserole and refrigerated it before baking.