Food, Knitting, Fun & Antics From My Corner of Louisiana
Spaghetti Casserole for a Faux Snow Day
Today is yet another Louisiana “snow day.” Unlike last week, when we had an actual real snow day, today was once again a day when school was cancelled under a threat of mythical snow that never materialized. I guess the real snow we had on Friday made everyone a little overly optimistic. I am not complaining, however. I’ve managed to tackle my sentient laundry pile, bake some bread and brownies from scratch, and talk to my mom for longer than five minutes at a time.
Work has been so busy lately that our meals, though homemade, have been the thrown-together variety. Yes, I am the mom who served her family French toast and sausage for dinner last night…sue me.
When I do actually have longer than thirty minutes to feed the heathens, I try and make food we all can agree on, and Spaghetti Casserole certainly fits the bill. Want to satisfy three hungry, excessively picky guys? Here’s what you need:
-1 pound lean ground beef-1-1/2 cups of your favorite pasta/spaghetti sauce-a small onion-8 ounces of spaghetti noodles-1 can cream of mushroom soup-2 cloves garlic-1 cup shredded cheddar cheese (yes, I cheated and used the Velveeta crumbles…I was feeling especially lazy)-1/2 cup water-2 tablespoons grated parmesan cheese-wine of your choiceTo get started, pour yourself a glass of wine…and celebrate the fact that it's Tuesday, five o-clock, sunny outside, the Mardi Gras season or whatever other reason you can think up:While you are at it, get a large pot of water boiling to cook the spaghetti noodles in. Next, chop up the onion:In a large skillet over med-high heat, brown the ground beef and onion together, stirring occasionally:While the meat is browning, chop up the garlic cloves, have a sip of wine, and crank up the music:Once the ground beef is browned, add the garlic to the skillet and cook for a minute or two:In the meantime, cook the spaghetti noodles according to the package directions:While the noodles are cooking, add the cream of mushroom soup, ½ cup of water and 1-1/2 cups of the pasta sauce to meat mixture:Reduce the heat to low, stir and simmer until the beef mixture is well-combined and looks like this:By now, the spaghetti noodles should be about done. Drain them and add them to the skillet with the beef mixture, stirring gently to combine:Pour the spaghetti mixture into a lightly greased 9x13-inch casserole dish, and spread it around evenly. Sprinkle casserole with both the cheddar and parmesan cheeses:Bake the casserole at 400 degrees for about 20 minutes, or until bubbly.
As you can see from the top picture, I just served it with green beans, garlic bread and called it a done deal. Sure, the heathens complained about the green beans, but I did get super-mom credit for the casserole.