Cincinnati Spaghetti Casserole Slow Cooker Recipe

Cincinnati Spaghetti Casserole Slow Cooker Recipe

Ingredients

• ½ cup (80 g) chopped onions
• 475 ml low-salt tomato juice
• 2 tsps chili powder
• ½ cup (58 g) shredded Cheddar cheese
• 1½ pounds (680 g) extra-lean ground beef, browned
• 340g spaghetti, cooked

Method

1. Combine all ingredients in slow cooker
2. Cover and cook on low 4 hours
3. Check mixture about halfway through the cooking time
4. If it’s becoming dry, stir in an additional 1 cup (235 ml) of tomato juice
5. Yield: 8 servings
6. Per serving: 151 g water; 301 calories (52% from fat, 28% from protein, 20% from carb)

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