OK, to be fair, today’s post is not really a top 10 list. It’s the top 10 steps if you want to make Butch’s Spaghetti Casserole. Actually, it’s not “Butch’s Spaghetti Casserole” but my father-in-law is the one I learned it from so to me it is.
There’s nothing much healthy about this, but it’s one of those meals that is super easy to make and feeds a huge crowd. For father’s day, it fed 6 adults, 2 kids and we had at least 5 servings left over. If you can make spaghetti you can certainly make this!
1 – Brown 2 lbs of hamburger and cook 1 lb of noodles. There are no noodles in this picture but, you know, I’m not Pioneer Woman!
2 – When the meat is done, mix in 2 jars of Prego Traditional spaghetti sauce. So ok, you could use a different kind. Or not. It really is the best.
3 – While the noodles finish, let the sauce simmer and put in two cans of Cream of Mushroom into a 9×13 baking dish. And if you don’t have a Pampered Chef stone one, find one RIGHT NOW.
4 – Drain the noodles. Yes, I really took a picture of that.
5 – Dump the noodles on top of the cream of mushroom in the baking dish
6 – Stir the noodles and soup and flatten out a tad.
7 – Pour the meat sauce that’s been simmering on top. No need to stir a thing.
8 – Sprinkle about 2 cups of shredded cheese on top. Freshly graded!
9 – Cook on 350 for about 25 minutes or until the cheese is melted and the sauce begins to bubble on the side.
10 – Stick some garlic toast in the oven!
Be sure to give each serving a little stir and you’ll have some creamy spaghetti goodness! Throw it on top a piece of garlic toast for a few bites. Mmmm….
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