A recipe for Sphagetti Bake?

Question

A long time ago when I used to go to Middle school, in the cafateria they would serve a spagetti bake that was so delicious. I had melted american or cheddar cheese melted on top. I believe the base was tomato soup and ground beef. Im not sure. Does anyone have a recipe for this or something similar

Answer 1

Baked Spaghetti

Serving Size : 10 Preparation Time :0:25
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- chopped
1 green pepper -- chopped
2 cups sliced mushrooms
1 tablespoon olive oil
1 28-ounce can diced tomatoes -- with juice
1 can sliced ripe olives -- drained
2 teaspoons dried oregano
1/2 teaspoon dried basil
2 cups shredded cheddar cheese
12 ounces spaghetti -- cooked and drained
2 tablespoons vegetarian broth powder
1/4 cup flour
1 1/2 cups 1% lowfat milk
2 cloves garlic -- minced
1/4 cup grated parmesan cheese

In a large skillet, sauté onion, green pepper, and mushrooms in oil (and a little water, if necessary) until crisp-tender. Add tomatoes, olives and spices and simmer uncovered for 5 minutes. Place half of the spaghetti in a greased 9" x 13" baking dish. Top with half of the vegetable mixture. Sprinkle with half of the cheese. Repeat layers. In a small saucepan, stir together broth powder and flour. Add milk slowly, stirring constantly, to form smooth liquid. Add garlic and cook over medium heat until thickened and drizzle over the casserole. Sprinkle with parmesan cheese. Bake uncovered at 350 degrees for 30-35 minutes or until bubbly and golden on top. Let sit 5 minutes before serving.

Answer 2

Baked Spaghetti

1 cup chopped onion
1 cup chopped green bell pepper
1 tablespoon butter or margarine
1 can tomatoes, canned -- cut up (28 oz.)
1 can mushroom stems and pieces
-- drained (4 oz.)
1 can ripe olives -- sliced (2-1/4 oz.)
2 teaspoons dried oregano
1 pound ground beef -- browned and drained
12 ounces spaghetti -- cooked and drained
2 cups shredded cheddar cheese -- (8 oz.)
1 can cream of mushroom soup, condensed
-- (10-3/4 oz.)
1/4 cup water
1/4 cup grated parmesan cheese

In a large skillet, sauté onion and green pepper in butter
until tender. Add tomatoes, mushrooms, olives and oregano.
Add ground beef in desired. Simmer, uncovered, for 10
minutes. Place half of the spaghetti in a greased 13-in. x
9-in. x 2-in. baking dish. Top with half of the vegetable
mixture. Sprinkle with 1 cup of cheddar cheese. Repeat
layers. Mix the soup and water until smooth; pour over the
casserole. Sprinkle with Parmesan cheese. Bake, uncovered,
at 350 degrees for 30-35 minutes or until heated through.

Answer 3

You can do this yourself by using the same recipe you use for regular spaghetti. I like to mix Alfredo and Merinara sauces. I use a mild italian sausage.
Cook your pasta and put in a baking dish that has been sprayed with non-stick spray. Then pour your sauce over that, top with whatever cheeses you prefer and bake until bubbly and the cheese is melted. Serve with a nice bread and salad and you've got dinner......Gee..I think I'll make this for dinner tonight.

Answer 4

you have to remember, though, that baked spaghetti is spaghetti left over from god knows when. i hate to rain on your parade, but thats just the way it is.

now,you are right about the beef and the tomato sauce but the secret is how long you should cook the sauce and all rest of the ingredients that should go with it.

ok here goes

onions, carrots, cellery (is it spelled with 2 l's?), red wine, salt and pepper to taste, ground beef, extra virgin olive oil, tomato sauce.

saute the the 1st three ingredients then add the beef, brown the mean until some of its oil comes out, pour a cup of red wine then let it evaporate, add the tomato sauce, season with salt and pepper, then, let it simmer, for three hours, yes, three hours, over very low heat.

Answer 5

sphagetti bake- brown h.buger in skillet toss in some onions, cook till onions are done, drain off grease, put back in skillet add 2 cans tomatoe soup, 1/4 cup catsup cook till good and hot ' put in cassorole dish spread mild cheddar cheese over top , put in oven bake till cheese is melted and allittle brown. some like to add allittle water when they put the tomatoe sause in. but I don't

Answer 6

1.Baked Spaghetti I
Original recipe yield: 8 servings.
Prep Time:10 MinutesCook Time:45 MinutesReady In:1 Hour 5 MinutesServings:8 (change)

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INGREDIENTS:
12 ounces spaghetti
1 cup chopped onions
1 cup chopped green bell peppers
1 pound lean ground beef
1 (16 ounce) can diced tomatoes
1 (4.5 ounce) can mushrooms, drained
1 teaspoon dried oregano
2 cups shredded mild Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese

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DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.



2. Baked Spaghetti
Original recipe yield: 8 servings.
Prep Time:10 MinutesCook Time:45 MinutesReady In:55 MinutesServings:8 (change)

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INGREDIENTS:
1 pound spaghetti
1/4 cup olive oil
2 cloves garlic, minced
3 onions, chopped
1 tablespoon tomato paste
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried thyme
4 tomatoes, juiced
1 cup water
1/4 cup ketchup
1 pinch salt
2 cups shredded mozzarella cheese, divided
1 (2 ounce) can black olives, drained
1 green bell pepper, sliced in rings

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, heat olive oil. Saute garlic and onions in oil until tender. Stir in tomato paste, black pepper, cumin, thyme, tomato juice, water, ketchup and salt. Reduce heat to low, and simmer 15 minutes.
While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Stir the cooked pasta into the sauce. Stir in 1 cup of the shredded mozzarella. Pour all into a 9x13 inch baking dish. Top with the remaining mozzarella, sliced olives and bell pepper.
Bake in preheated oven 20 to 30 minutes, until hot and bubbly.

3. Basic Baked Spagetti
INGREDIENTS:
3/4 pound lean ground beef
1 (16 ounce) jar spaghetti sauce
1 pound spaghetti
1 cup shredded mild Cheddar cheese

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer.
Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.
Mix together spaghetti and meat mixture, pour into 9x13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.

Answer 7

Here's a link: http://pasta.allrecipes.com/az/BkdSpghttiII.asp
I think it is the one you described.