Dougall's Spaghetti Casserole
This casserole's meaty, cheesy and tangy flavors will both feed and please a crowd.
Ingredients
- 1 lb Spaghetti Noodles
- 1 lb Ground Chuck (80% lean is best)
- 1/2 Diced Onion
- 8 oz Chopped Mushrooms
- 1 T Garlic Powder
- 1/2 T Oregano
- 1/2 T Chili Powder
- 2 T Worcestershire Sauce
- 2 T Red Wine Vinegar
- 2 T Ketchup
- 2 15 oz Cans of Tomato Sauce
- 2 10.5 oz Cans of Cream of Mushroom Soup
- 1 lb Shredded Sharp Cheddar Cheese
- 2 sleeves Ritz Crackers, crushed
- 1/4 C milk
Instructions
- Cook spaghetti noodles by boiling in 5 quarts water for 8-10 minutes, drain and set aside.
- Heat an oiled skillet over medium heat and add ground chuck, onions, and mushrooms. Break up the meat into small pieces as it starts to cook.
- Cook until meat begins to brown and onions start to turn translucent, drain excess liquid, leaving meat, onions, and mushrooms cooking in pan.
- In a separate bowl mix garlic powder, oregano, chili powder, Worcestershire sauce, red wine vinegar, ketchup, and one can of tomato sauce.
- Add the mixed sauce to the meat and simmer on medium to low heat for 15 minutes.
- In a large mixing bowl combine the second can of tomato sauce, cream of mushroom soup, cooked meat sauce, shredded cheese, and noodles. Mix well.
- Transfer the mixture into a 15" casserole dish and top evenly with the crushed Ritz crackers. Use a knife to cut a few slits throughout the casserole. Pour the milk over the top, making sure not to overfill the dish.
- Bake in a 350 degree Fahrenheit oven for about 45 minutes, or until the casserole is bubbly and the crackers begin to brown.
- Let rest for 10 minutes before serving.
Notes
**Our family loves to top the cooked casserole with a drizzle of ketchup!