Between a full week out of town and what I now refer to as the Great Cold of 2010, my cooking was on hold for much of January. Thankfully, the fun can return and with it comes another casserole bake. This time around the recipe comes from a book given to me by my good friend Greg Sorvig (@gsorvig) – 365 Easy One-Dish Recipes. While I was tempted by the Sassy Sandwiches section, I settled on the Spaghetti Bake, etc.

I would also like to mention this weeks episode is sponsored by rickyleepotts of http://blog.rickyleepotts.com/ (@rickyleepotts) Be sure to check that out – my favorite section is food and beverage.

Ingredients:

• 8 oz package spaghetti
• 1 lb lean ground beef
• 1 green pepper, finely chopped
• 1 onion, chopped
• 10 oz can tomato bisque soup
• 15 oz can tomato sauce
• 1/3 cup water
• 1/2 teaspoon salt
• 2 teaspoons Italian seasoning
• 8 oz can whole corn, drained
• 4 oz can black sliced olives
• 12 oz package shredded cheddar cheese
• 3 sliced jalapeno peppers

Directions:

Cook spaghetti according to package directions, drain and set aside. Cook beef, bell pepper and onion in skillet and drain.

Add remaining ingredients plus 1/3 cup water, 1/2 teaspoon salt and spaghetti to beef mixture and stir well. Pour into sprayed 9 x 13 baking dish and cover.

Refrigerate for 2 to 3 hours (I’m really not sure about this step. I did it but I can’t help but feel it is not necessary.)

When ready to bake, preheat oven to 350 degrees. Cover and bake for 45 minutes. Serves 8.