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Published: Sunday, 3/24/2013

Dinner Tonight: Spaghetti Casserole

This recipe for Spaghetti Casserole hits the Dinner Tonight trifecta. Combining the best aspects of both spaghetti and casseroles (hence the name), it comes to us from Alicia Lipinski, who says she was given the recipe as a wedding shower present many years ago.

Spaghetti Casserole

8 ounces (½ pound) spaghetti

1 tablespoon oil

1 pound ground beef

¼ cup chopped onion

⅛ teaspoon garlic powder, or to taste

¼ cup chopped green pepper

1 can cream of mushroom soup

1 can tomato soup

1 can (11 ounces) water

1 small can mushrooms

8 ounces cheddar cheese, shredded

1 cup mozzarella cheese, shredded

French fried onions

Preheat oven to 350°. Break spaghetti into 4-inch pieces and cook until done, according to package directions. Drain and reserve.

Heat oil in a large pan over medium-high heat. Add beef, onions, garlic powder, and green peppers and sauté until beef is browned.

Add cream of mushroom soup, tomato soup, water, mushrooms, cheddar, mozzarella, and reserved spaghetti. Combine thoroughly, and pour into a 9-by-13-inch baking pan. Top with French fried onions to taste. Bake 35 minutes.

— Alicia Lipinski

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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