posted by Mona M 05-24-100 3:23 AM
Spaghetti Casserole
from River Road Recipes... The Textbook of Louisiana Cuisine
1/4 cup bacon drippings
1 pound ground beef
1 large onion, minced
1 green pepper, chopped
1 rib celery, chopped
1 clove garlic, minced
1 bay leaf
1 sprig thyme
1 teaspoon salt
Dash cayenne pepper
2 cans tomato sauce
2 cups cooked spaghetti
1 large can mushrooms
3/4 cup sharp cheese, grated
Preheat oven to 350 degrees F.
Melt 1/2 the above amount of bacon drippings in a skillet and brown ground beef in it. Remove to a bowl.
Add remaining bacon drippings and saute onion, green pepper, celery and garlic until onion is slightly browned. Add bay leaf, thyme, seasonings, tomato sauce, and browned meat, and simmer slowly for 1 to 1-1/2 hours. A little water may be added if sauce becomes too thick. Stir occasionally to prevent scorching.
Meanwhile, cook spaghetti in boiling, salted water, until tender. Drain.
When meat and sauce are done, combine with spaghetti and mushrooms in a casserole, and top with the grated cheese. Cover and bake in oven at 350 degrees for 30 minutes. Remove cover for the
last 10 minutes of baking to brown slightly.
Serves 4
Copyright 1959 The Junior League of Baton Rouge, Inc. All rights reserved.