|Recipe : Entry # 5847|
|Bacon Spaghetti Casserole|
|Tallapoosa River EC|
|1 package spaghetti, broken (7 oz)
1/2 pound bacon, cut into 1-inch pieces
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can whole tomatoes, undrained, cut-up (28 oz)
2 cups shredded American cheese
|1 Heat oven to 325. Cook spaghetti according to desired doneness as directed on package. Drain; rinse with hot water. Place in un-greased 2-quart casserole.
2 In large skillet, fry bacon until crisp. Drain on paper towels. Drain all but 1 tablespoon bacon drippings from skillet. Stir in onion and green pepper; cook until crisp-tender.
3. Stir into spaghetti Add bacon, tomatoes, and 1 1/2 cups cheese; mix well. Bake for 45-60 minutes or until hot and bubbly
4. Top with remaining 1/2 cup cheese; bake 5 minutes or until cheese is melted.