Nancy's Spaghetti Casserole

 

Nancy's Spaghetti Casserole Recipe

Ingredients:
2 lbs. lean ground beef
1 16 oz. box vermicelli pasta
16 oz. Clamato tomato cocktail
2 28 oz. cans whole peeled tomatoes, cored and diced (reserve juice from 1 can)
1 1/2 cups onions, diced
3 cloves garlic, minced
1 tbsp. garlic salt
2 cups shredded sharp cheddar cheese

Preheat oven to 350 degrees. Cook pasta according to package directions. In a large skillet, brown ground beef until fully cooked and drain excess grease. Add onions and garlic and saute until onions are transparent. Stir in garlic salt and set aside. Add diced tomatoes, Clamato and the reserved tomato juice from 1 can. Toss this mixture with cooked pasta in a 9x13 baking dish. Top with cheddar cheese. Bake for 40 minutes uncovered. Enjoy!

Tip: Add some basil and oregano when you add the garlic salt for extra flavor. The pasta will soak up a lot of the juice. Just add more Clamato or leftover tomato juice if the mixture is too dry.