Baked A-1 Spaghetti

From the Recipe Shoebox.

Makes (2) 9x13-inch pans of baked spaghetti.   We eat one, freeze the other for a busy day (or share it with a friend). 

The ingredients:
2 onions, chopped
2 Tbs. olive oil
2 lbs. ground beef (or ground turkey)
1 packet dry beefy onion soup mix (Lipton's)
1/2 cup A-1 steak sauce
1 box (16-ounces) spaghetti noodles
1 large can (28-ounces) crushed tomatoes
1 can (14.5-ounces) stewed or diced tomatoes
2 cans (10.5-ounces each) cream of mushroom soup
2 cups of V-8 juice
1 can (2.25-ounces) sliced olives, drained
3 cups shredded Monterey Jack cheese (or mozzarella)
1 Tbs. dried parsley

In a large soup pot, saute the chopped onions in oil for 3-4 minutes.  Add the ground beef, salt, and pepper and cook until browned.  In another large pot, cook the spaghetti noodles as directed on package.  Drain meat, return to pot and add dry beefy onion soup mix and A-1 steak sauce.   Stir and simmer for about 3 minutes.  Add crushed tomatoes, stewed tomatoes, V-8 juice and cream of mushroom soup.  Stir on medium heat for about 5-7 minutes, or until well blended.  Add  sliced olives.  At this point, the noodles should be finished cooking.  Drain noodles and combine with sauce mixture.  When everything is combined, divide between TWO 9x13-inch pans (about 7-8 cups sauce in each pan) and top with 1-1/2 cups shredded cheese and 1/2 Tbs. dried parsley each casserole.  Cover with foil and bake at 350 degrees for 20-30 minutes.  Remove foil and bake an additional 10-minutes, or until top is browned slightly. 

FREEZER DIRECTIONS:  Wrap the 9x13-inch  pan of unbaked spaghetti with foil.   Freeze for up to 2-months.   To use, place directly into the oven from the freezer and bake at 350 degrees for about 2 hours. Remove the foil and bake an additional 10-minutes, or until top is browned slightly.