Spaghetti Casserole with Diced Pork and Mushrooms
Baking this pasta and meat sauce for even a few minutes blends the flavors, firms up the spaghetti and melts the cheese throughout.
1 (16-ounce) package spaghetti pasta
8 ounces spaghetti noodles
2 tablespoons vegetable oil
1 pound pork, diced
1/2 cup chopped onion
1/2 cup chopped celery
1 green bell pepper, seeded and chopped
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon crushed dried basil
1/4 teaspoon ground black pepper
1 (10.75-ounce) can condensed cream of mushroom soup
1/2 cup milk
1 (4-ounce) can sliced mushrooms, drained
1 tomato, cored and sliced
4 ounces shredded cheddar cheese
- Cook spaghetti according to package directions; drain and set aside.
- In a large heavy skillet over medium-high heat, heat oil and add pork. Brown pork, stirring frequently, about 5 minutes. Add onion, celery and bell pepper; sauté until vegetables are tender, 5 to 7 minutes.
- Stir in salt, Worcestershire sauce, basil and pepper; cover, reduce heat and simmer for 25 minutes.
- Preheat oven to 350°F (175°C).
- Add soup, milk and mushrooms to the pork sauce; cover and simmer for 5 minutes.
- Combine pork mixture with spaghetti; spoon into a baking dish. Arrange tomato slices on top and sprinkle with cheese. Bake 5 minutes, or until cheese melts.
Makes 4 servings.