Easy Spaghetti Casserole

Yields:	8 servings
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	Preparation	15 minutes
	Cooking	40 minutes
	Ready In	1 hours

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Ingredients

1 1/2	cups	ground chuck (ground beef)
1	large	onion	chopped
1	large	green bell pepper	chopped
1/2	pound	mushrooms	sliced
2	cloves	garlic	minced
35	ounces	italian plum (roma) tomatoes	peeled
12	ounces	tomato sauce
1	teaspoon	basil
1	teaspoon	oregano
1	each	bay leaf
3/4	teaspoon	salt
1/4	teaspoon	black pepper
1	pound	spaghetti
2	cups	cheddar cheese	shredded
1	cup	bread crumbs

Directions

In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers, mushrooms, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color.

Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf and salt and pepper.

Bring to a boil, reduce heat to medium-low and simmer, stirring often, until slightly thickened about 20 min.

Meanwhile, in a large pot of lightly salted water, cook spaghetti.

Drain well.

Preheat oven to 350 degrees F. Add spaghetti, and 1 cup of cheese to the sauce; stir gently to mix.

Transfer to a lightly oiled very large baking dish.

Sprinkle with bread crumbs and remaining cheese on top.

Bake until top is lightly browned and casserole is bubbling; Let stand 5 minutes before serving.