This recipe was featured
as part of our Menu of the Week
from Gooseberry Patch cookbook,
Best-Ever Casseroles!
Click to view all six recipes shared.
Betty-getti
Shared with us by Mary Nelson of Newberg, Oregon, who writes, "This is my Aunt Betty’s recipe and she made it for all our family get-togethers. When we were young, my brother, sister and I always called it “Betty-getti!” Now I make it, and my two children love it as much now as I did then."
16-oz. pkg. spaghetti, cooked
1 to 1-1/2 lbs. ground beef, browned and drained
2 10-3/4 oz. cans tomato soup
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1/4 c. celery, chopped
8-oz. pkg. sliced mushrooms
1 clove garlic, minced
Garnish: shredded sharp Cheddar cheese
Mix together all ingredients except cheese; spread in an ungreased 3-quart casserole dish. Sprinkle cheese on top. Bake at 350 degrees for 35 to 45 minutes, until cheese is melted and golden. Serves 6.
