//Baked Elk Spaghetti

Baked Elk Spaghetti

 

1 lb. ground beef

1 lb. country sausage

1 can (28 oz.) whole or diced tomatoes, undrained

1 can (4 oz.) mushrooms (stems and pieces)

1 can (2¼ oz.) sliced black olives, drained

2 tsp. oregano

2 tsp. basil

Salt and pepper

12 oz. spaghetti (Do not use more.)

2 packages (4 cups) shredded cheddar cheese

2 cans cream of mushroom soup

½ cup water (or a little more)

2 cups (1 package) shredded Parmesan cheese

Brown beef and drain. Add tomatoes, mushrooms, olives, basil, oregano, salt, and pepper. Simmer uncovered for 10 minutes. Cook the spaghetti, drain, and rinse with hot water to keep it from sticking.

 

Spread a little sauce in the bottom of a 9 x 13 pan. Place half of the noodles on top of the sauce, top with half the meat mixture, sprinkle half of the cheddar cheese. Repeat one more time. Mix mushroom soup and water until smooth. Spread soup mixture over; then cover with Parmesan. Bake uncovered for 45 minutes at 350°

2017-01-19T20:14:45+00:00 November 10th, 2016|Categories: Recipes from the Field|Comments Off on Baked Elk Spaghetti