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Country Kitchen
April 1, 2008 Previous Recipe | Next Recipe
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BAKED SPAGHETTI
LASAGNA
ROSEMARY CRUSTED PORK LOIN
FRIED GREEN TOMATOES
SNICKER'S PIE
CREAM CHEESE POUND CAKE
LEMON CURD
OPENED-FACE BACON, TOMATO, & BASIL SANDWICHES
CHEESE STRAWS
STRAWBERRY SALAD & POPPY SEED DRESSING
BAKED SPAGHETTI

2 pounds of ground beef, browned and drained
1 (32-ounce) jar of good spaghetti sauce
1 (14.5-ounce) box of thin spaghetti, cooked and drained
1 pound of mushrooms, chopped fine
3 to 4 tablespoons Italian seasoning
1 cup mozzarella cheese
1 cup cheddar
4 to 5 tablespoons of Parmesan cheese

After draining beef, return to skillet and mix with sauce; simmer. Add cooked spaghetti and toss. Place this all in a 9-inch by 13-inch casserole dish. Top with chopped mushrooms, and sprinkle with Italian seasoning. Top with cheeses and bake at 350 until cheeses are melted and pasta is warmed through, about 30 minutes.
Note: Sherry uses Emeril's pasta sauce.





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