Spaghetti Casserole

Name: Spaghetti Casserole
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

8 ingredients

5 steps

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

Directions

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.
5

Note: We tested with McCormick Perfect Pinch Italian Seasoning.