Both variations sound really good. Do I need to drain the tomatoes? I
have diced tomatoes instead of what the recipe calls for.

Thanks,
Dani

On 2/17/18, Sharon Howerton via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> My daughter-in-law has done something similar but with a jar of prepared
> spaghetti sauce and ground Italian sausage. It's awesome! I think she also
> used mozzarella cheese instead of Parmesan.
> Cook the meat before adding to the mix.
> Sharon
>
> -----Original Message-----
> From: Mike and jean via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, February 17, 2018 9:17 AM
> To: cookinginthedark@acbradio.org
> Cc: Mike and jean
> Subject: [CnD] baked speghetti
>
> Baked Spaghetti
>
> 8 oz cooked spaghetti
>
> 1 cup chopped onions
>
> 1 tsb butter
>
> 28 oz chopped tomatoes
>
> 1 tsp oregeon
>
> ½ tsp garlic powder
>
> 1 lb. ground beef
>
> 2 cups mozzarella cheese
>
> 1 can cream mushroom soup
>
> ½ cup water
>
> ½ cup parm cheese
>
> Saute onions in butter, add oregano, tomatoes, garlic, and cooked beef.
> Simmer for 10 minutes, stiring occasional to prevent sticking.
>
> Put half speghetta in bottom of greased 9x13 pan, top with with veggie/meat
> mixture.  Top with 1 cup of mozzarella cheese.
>
> Repeat next layer.  Mix soup and water together and pour over casserole.
> Top with parm cheese.
>
> Bake at 350 uncovered for 30 minutes.
>
>
>
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