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I regularly watch both the Pioneer Woman and Trisha Yearwood's cooking shows, making grandiose promises to try the recipes they so skillfully prepare for the camera. Yesterday, I finally made good on that promise, and prepared Trisha's Baked Spaghetti Casserole. We've got a popular version here that Sharon shared with us, so I figured this one was a pretty safe bet to try, and it was. The only warning I would give is that it makes enough for a crowd. Mr. Mom and I barely put a dent in our 9x13 pan. It's wonderful, but its filling.
6 slices bacon 1 tsp minced garlic 1 cup chopped bell pepper 3 - 14.5 oz cans diced tomatoes with liquid (I used 2 cans and 1/2 jar spaghetti sauce I had left over) 1-2 tbsp dried oregano, according to taste 1 lb ground beef, browned and drained 12 oz spaghetti, cooked and drained 2 cups grated cheddar cheese 1 10 oz can cream of mushroom soup 1/4 cup water 1/4 cup grated Parmesan cheese
* I didn't add it, but Trisha's recipe also calls for:
1 - 2.25-ounce can sliced ripe black olives, drained
Preheat oven to 350.
Spray a 9x13 baking pan.
Cook bacon pieces in skillet, until lightly crisped. Remove and cut into pieces. Set aside.
Saute garlic and onion and bell pepper in bacon drippings until they are tender.
Add in the tomatoes, oregano, bacon and cooked beef. (also add the olives if you desire).
Simmer, uncovered, for 10 minutes.
Place half of the cooked spaghetti in bottom of the baking pan. Add half the meat mixture, and 1/2 the grated cheddar. Repeat the layers.
In a small bowl mix the mushroom soup and water. Spread over top of the casserole. Sprinkle with the parmesan cheese.