Recipes of the Week

We all loved this Spaghetti Casserole. I used Italian sausage and doubled the recipe to have one in the freezer. The Italian dressing reminds me of the house dressing of a local Italian restaurant.

Spaghetti Casserole

Ingredients

• 8 ounces spaghetti, broken in thirds
• 1 egg
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 lb ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1 (26 ounce) jar spaghetti sauce
• 2 cups shredded mozzarella cheese

Directions

1. Cook spaghetti according to pkg directions; drain.
2. In lg bowl, beat egg, milk and salt.
3. Add drained spaghetti; toss to coat.
4. Place into greased 13x9 baking pan.
5. In lg skillet, cook beef, onion and green pepper until meat is done; drain.
6. Add spaghetti sauce; mix well.
7. Spoon over the spaghetti.
8. Bake, uncovered, at 350* for 20 minutes.
9. Top with the cheese; bake another 13 minutes, or until cheese is melted and bubbly.
10. Let stand for 10 minutes before serving.

Italian Herb Salad Dressing

Ingredients

• 3/4 cup olive oil
• 1/2 cup red wine vinegar
• 1 tablespoon grated parmesan cheese
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon italian seasoning
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/8 teaspoon pepper

Directions

1. Mix all in a jar with a tight fitting lid.
2. Shake well.
3. Shake again before serving.