This is definitely something I can see my mother in law making. It is a very mid west casserole type dish. So, obviously, my husband thought it was great.
My main issue with the dish was that is was a bit greasy. I honestly don’t think you need the fat at all. The fat in the hamburger would have been enough to brown it along with the onions and peppers.
I think the cheese also contributed to the grease. I wouldn’t take that out though.
Surprisingly the mushroom and tomato soups blend very nicely together. They make an interesting and creamy sauce for the pasta.
The best part of the dish is that it takes very little time to make. So it is perfect for a weeknight meal.
HAMBURGER SPAGHETTI BAKE
2 Tablespoons Fat
1 Pound Hamburger
3/4 Cup Chopped Onions
1/2 Cup Diced Bell Pepper
1 Can Cream of Mushroom Soup
1 Can Cream of Tomato Soup
1 Soup Can Of Water
1 Clove Garlic, Mashed
1/2 Cup Grated Cheddar Cheese
1/2 Pound Spaghetti, Cooked
1/2 Cup Grated Cheddar
In fat brown hamburger, onion and bell pepper. Add both soups, water, and garlic. Stir in 1/2 cup cheese and spaghetti noodles. Place in a 3 quart casserole and top with remaining cheese. Bake in a 350 degree oven for 30 minutes.
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