Spaghetti Casserole

Spaghetti Casserole

1 lb. hamburger
2-4 T. green pepper, diced fine
½ c. chopped onions
2 t. dried parsley flakes
4 c. tomato juice
1 t. salt
1 can (8 oz.) tomato sauce
1 ½ t. oregano
1 package spaghetti seasoning mix (or homemade sauce mix)
2 T. brown sugar
2 T. ketchup
1 t. mustard
1-2 c. grated cheddar cheese
1 package spaghetti cooked and drained and rinsed in cold water.

Brown beef with onion and peppers. Stir in next 9 ingredients and simmer. Mix in spaghetti and put in casserole dish and cover with grated cheese, heat in oven till heated through.

*Variation #1: Omit hamburger and cheese and add precooked homemade meatballs. Use leftover meatballs in sub sandwiches adding fresh vegetables & cheese.

#2: Make up the sauce, without the cheese, and serve it over cooked spaghetti noodles, enabling you to freeze the leftover sauce without the noodles.

#3: To dry leftover sauce, remove meatballs. Spread sauce very thin on slightly oiled drying trays. Dry until sauce can be peeled from the trays and turned over. Continue drying until no moisture remains. Store in airtight container with sheets of sauce separated by wax paper or plastic wrap. Use as a flavoring in soups, stews sauces or crumbled in meatloaf for extra flavor.