Years ago my aunt made a spaghetti casserole that was as delicious as it was different. It's not tangy-tomato based like spaghetti normally is, but more cheesy & creamy. It's great for kids that may not enjoy marinara sauce or just a change up from the same ole' spaghetti with meat sauce. This spaghetti is also a great way to serve something different & scrumptious without breaking the bank. Plus it's a quick & easy way to get dinner on the table on those time-pressing nights, where it seems almost impossible.
Ingredients for the creamy spaghetti sauce are as followed: 12 oz. of pasta, 2 cans of Campbell's tomato soup, 1 can of Campbell's cream of mushroom soup, 2 cups of water, 2 slices of American cheese, 4 tbsp. of Parmesan, 1/4 cup of diced onion, 1 lb. of ground beef, 1 1/2 tsp. of garlic powder, 1/2 tsp. salt, & 1/2 tsp. pepper. Start by cooking the pasta as directed, & cooking the ground beef along with the diced onion, 1 tsp. of the garlic powder, salt & pepper. Cook thoroughly, then drain the excess oil. Add the tomato soup, mushroom soup, water, 1/2 tsp. of garlic powder. Heat the mixture on medium to medium low heat till it is smooth. Then add the American cheese & Parmesan cheese. Stir in the cheeses & let simmer on medium low for about 10 min. Top the pasta with the creamy spaghetti sauce before serving.
This recipe was originally a casserole, but over the years my family & I found that we enjoyed it more as a spaghetti sauce to top over pasta. It seems to be more creamy that way. We also prefer it to be served with an angle hair pasta. The sauce coats the angle hair easily & the taste comes through perfectly. If you wanted to try it as a casserole, just add the sauce to the pasta, put it in a baking dish, cover with a shredded cheese, & bake @ 375 for 20-25 minutes. Or add a few dashes of crushed red pepper to spice things up. It's delicious either way you decide to make it. Try this out next time spaghetti is on the dinner menu!
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