Spaghetti Beef Casserole Bake

• 1/2 lb spaghetti
• 1 lb ground beef
• 1 medium onion, chopped
• 2 -3 minced garlic cloves (optional)
• 1 small green bell pepper, chopped
• 1/2 lb fresh mushrooms, sliced
• seasoning salt
• pepper
• 3 tablespoons grated parmesan cheese (optional)
• 1 -2 teaspoon chili powder (or to taste)
• 1 tablespoon Worcestershire sauce (or to taste)
• 1 (14 ounce) can tomatoes
• 1 (14 ounce) can canned corn niblets
• 1 cup grated cheddar cheese
• 1 (10 1/2 ounce) can tomato soup, undiluted

1. Break the spaghetti into pieces, and boil until firm-tender about 10 minutes (do not over cook, leave firm!); drain.
2. Brown the ground beef with onion, garlic, green pepper and mushrooms; drain any fat.
3. Add in the remaining ingredients; simmer for about 5 minutes.
4. Mix in the cooked spaghetti.
5. Transfer to a large casserole dish.
6. Bake in a 325 oven for about 40-45 minutes.
7. If desired top with more grated cheddar or mozzarella cheese the last 15 minutes of baking.

ground beef, onion, garlic, green bell pepper, fresh mushrooms, salt, pepper, parmesan cheese, chili powder, worcestershire sauce, tomatoes, corn niblets, cheddar cheese, tomato soup

Taken from www.food.com/recipe/spaghetti-beef-casserole-bake-128258 (may not work)