Spaghetti Casserole

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

 

All your favorite ingredients are featured in this easy slow-cooker version of Spaghetti Casserole.

Yield:

Makes 6 to 8 Servings

Recipe from

Recipe Time

Hands-on: 26 Minutes
Total: 4 Hours, 36 Minutes

Ingredients

2 pounds ground round
1 medium onion, chopped
8 ounces uncooked spaghetti, broken into pieces
1 (26-oz.) jar tomato-and-basil pasta sauce
1 (14.5-oz.) can diced fire-roasted tomatoes
1 teaspoon dried Italian seasoning
2 cups (8 oz.) shredded sharp Cheddar cheese
Freshly grated Parmesan cheese

Preparation

1. Cook ground round and onion in a large skillet, stirring until beef crumbles and is no longer pink; drain meat, and return to skillet.

2. Spoon half of meat mixture into a lightly greased 5-qt. slow cooker. Top with spaghetti. Spoon remaining half of meat mixture over top.

3. Combine pasta sauce, diced tomatoes, 1/2 cup water, and Italian seasoning. Pour mixture over meat, and sprinkle with Cheddar cheese.

4. Cover and cook on Low 4 hours. Let stand 10 minutes before serving. Serve with Parmesan cheese.

Note: We tested with McCormick Perfect Pinch Italian Seasoning.

Note:

Our Best Slow Cooker Suppers

November 2013