Spaghetti Casserole

Course : Italian
Serves: 6
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1 pound lean ground beef
1 large onion -- chopped
14 ounces tomatoes
1 clove garlic -- minced
6 ounces tomato paste
1 pound yellow cheese -- grated/divided in 2
1/2 pound fresh mushrooms
2 tablespoons Worcestershire sauce
1 teaspoon salt and pepper -- to taste
1 teaspoon red pepper -- to taste
10 ounces vermicelli

Preparation / Directions:

Brown ground beef until it is no longer pink. Add onion and garic. Fry on Medium heat until onion is soft. Add tomatoes and tomato paste, cooking until most of the moisture is gone. Add half of grated cheese (rat cheese or mild Cheddar) and stir until melted. Add mushrooms, cut in half if large, Worcestershire sauce, black and red pepper to taste and salt (start with 3/4 teaspoon). Boil vermicelli until al dente. Add to sauce. Place in shallow casserole and top with rest of grated cheese. Bake in 300F to 325F oven until bubbly and cheese is melted nicely, about 45 minutes.

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