#1647 - Spaghetti Casserole

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 1/2 cups cooked spaghetti (or any shape pasta)
1 can peas (drained)
1 can sliced carrots (drained)
1 1/2 cups cooked/diced potatoes
1/2 cup chopped celery
5 slices fried bacon
1 pint tomato juice
1 can cream of mushroom soup
1/2 lb. mozzarella cheese slices

In a skillet over medium heat add ground chuck, salt, pepper and onions--cook until meat is browned, then drain. Pour the ground chuck mixture into a Dutch oven. Add peas, carrots, diced potatoes, celery and cooked spaghetti/pasta--stir. Add a layer of cooked bacon slices on top. In a bowl add tomato juice and mushroom soup--stir. Pour soup mixture over the bacon slices carefully. Bake in the oven at 350 degrees for 45 minutes, remove from oven, layer cheese slices over the top, return to oven and bake 15 minutes longer.