Creative Casserole Recipes >

Italian Spaghetti Bake 1 pound of ground beef 1/2 cup of chopped onion one 16 ounce can of tomatoes, drained one 6 ounce can of tomato paste 1 garlic clove, minced 1 1/2 teaspoons of salt 1/2 teaspoon of oregano 1/2 teaspoon of basil 1/4 teaspoon of whole marjoram 1 package (7 ounces) spaghetti 2 cups of milk 3 eggs a dash of pepper 1 cup (4 ounces) of grated Parmesan cheese 1 cup (4 ounces) of shredded mozzarella cheese Brown ground beef and onion in a skillet; drain off excess fat. Stir in tomatoes, tomato paste, garlic, 1 teaspoon of salt, oregano, basil and marjoram. Cook spaghetti in boiling salted water until just tender. Spread in bottom of a 13x9 inch baking dish. Combine milk, eggs, pepper and remaining 1/2 teaspoon salt. Pour over spaghetti. Sprinkle with Parmesan cheese. Spoon meat mixture over Parmesan cheese. Top with mozzarella cheese. Bake, uncovered, at 350ºF.  40 to 45 minutes or until heated through. Let stand 10 minutes. Cut into squares to serve. 8 servings