A Spaghetti Lover’s Casserole

Dear Readers,

My family loves Italian spaghetti but this casserole elevates it to a new level.  The recipe for “Italian Spaghetti Pie” is from the Pillsbury “County American” cookbook published in 1983.  It’s an easy recipe to produce and is certainly a novel take on Italian spaghetti.

Italian Spaghetti Pie

6 oz. spaghetti

1 lb. ground beef

1 cup chopped onions

1/4 cup chopped celery

15 oz. can tomato sauce

2-1/2 oz. jar Green Giant Sliced Mushrooms, drained

1 teaspoon oregano leaves

1 teaspoon basil leaves

1/4 teaspoon salt

2 eggs, slightly beaten

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic salt

Heat oven to 350 degrees.  Grease 10-inch pie pan or 9-inch square pan.  Cook spaghetti to desired doneness as directed on package; drain.  Set aside.

In large skillet, brown ground beef with onions and celery; drain.  Stir in tomato sauce, mushrooms, oregano, basil and salt.  Simmer 15 minutes.

Combine cooked spaghetti, eggs, 1/4 cup Parmesan cheese and garlic salt; toss lightly.  Press spaghetti mixture evenly in bottom and up sides of prepared pan, forming a crust.  Pour meat mixture over spaghetti.  Sprinkle with remaining Parmesan cheese.

Bake at 350 degrees for 25 to 30 minutes or until spaghetti is golden brown and filling is thoroughly heated.  Let stand 5 minutes before serving.  Makes 6 servings, each containing 360 calories and 16 grams of fat.

Keep smilin’!