Slow-Cooker Spaghetti Casserole


Spaghetti in a Slow-Cooker with cheese

Family-friendly dinner that is so easy to make. Parmesan and Cheddar cheeses, two of my favorites make this gooey goodness. Don't forget the garlic bread.

2 pounds ground round
1 medium onion, chopped
1 large clove garlic, minced
8 ounces uncooked spaghetti, broken into pieces
1 (26-oz.) jar tomato-and-basil pasta sauce
1 (14.5-oz.) can diced fire-roasted tomatoes
1 teaspoon dried Italian seasoning
2 cups (8 oz.) shredded sharp Cheddar cheese
Freshly grated Parmesan cheese

Cook ground round and onion in a large skillet, stirring until beef crumbles and is no longer pink; drain the meat, and return to skillet.

Spoon half of the meat mixture into a lightly greased 5-qt. slow cooker. Top with spaghetti. Spoon the remaining half of the meat mixture over top.

Combine pasta sauce, diced tomatoes, ½ cup water, and Italian seasoning. Pour mixture over the meat, and sprinkle with Cheddar cheese.

Cover and cook on Low 4 hours. Let stand 10 minutes before serving. Serve with Parmesan cheese.