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Before you jump to Best Savory Spaghetti Casserole recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Save Money In The Kitchen.
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A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you're in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. The suitable temperature settings for your fridge and freezer, whereby you'll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. You can certainly minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
The kitchen by itself offers you many small methods by which energy and money can be saved. It is pretty straightforward to live green, all things considered. It's concerning being functional, most of the time.
We hope you got insight from reading it, now let's go back to best savory spaghetti casserole recipe. To make best savory spaghetti casserole you need 13 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to prepare Best Savory Spaghetti Casserole:
- Take 1 1/2 lbs of hamburger.
- You need of Medium diced onion.
- Prepare of Optional diced green pepper.
- Get 1 can of diced tomatoes (keep liquid).
- Provide 1/2 C of sliced mushrooms.
- Take 1/2 C of sliced black olives.
- Prepare 2 tsp of dried oregano.
- Provide 2 C of shredded cheddar cheese.
- You need 1 can of cream of chicken soup.
- Use 1 can of cream of mushroom soup.
- You need 1/2 C of water.
- Use 12 oz of spaghetti noodles broken in half.
- You need 1/3 C of Parmesan cheese.
Instructions to make Best Savory Spaghetti Casserole:
- Grease a 9x13" pan, preheat oven (350 for metal pan, 325 for glass pan.
- In a large skillet, brown the hamburger and onions (and green peppers if you're using them)and drain half the fat, leave some in.
- Sprinkle with the oregano before adding the tomatoes(with liquid), olives and mushrooms, stir gently.
- Simmer on medium-low heat (just bubbling) uncovered for 10 minutes, stirring occasionally.
- Begin boiling your spaghetti for 9 minutes.
- In a medium bowl, combine the soups and water -you may need to use a little more than 1/3 C, you want the mixture loose but NOT watery..set aside.
- When the spaghetti is done, drain, and put cold water in the pot and return the spaghetti..this will cool the spaghetti so it's easier to grab (using your hands will make the process way easier).
- In the greased pan, spread half the spaghetti, top with half of the meat mixture, and spread half the cheddar cheese.
- Put the other half of the spaghetti on top of the cheese, and the other half of the meat mixture on top, followed by the remaining cheese.
- Evenly pour the soup mixture over the top, try to cover completely.
- Sprinkle the Parmesan cheese over the top.
- It's ready for the oven!.
- Bake until bubbling...for metal pans it'll take 35-40 minutes and for glass pans it'll take 45-50 minutes.
- Remove from oven and let stand for 5 minutes.
- You will need a knife or a sharp spatula to cut servings, using a spoon will make a big mess!.
- Suggested sides are a nice leafy green salad and garlic bread or breadsticks.
- ����enjoy����.
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