Liver and Spaghetti Casserole
A classic, old-fashioned baked casserole featuring tender beef liver, hearty spaghetti, and savory tomato-onion sauce, layered and baked to comforting perfection. A nostalgic dish with rich flavor and satisfying texture.
Servings: 4
Calories: 356kcal
Ingredients
- ½ pound spaghetti boiled and drained
- ¾ pound sliced beef liver
- 2 tbsp butter
- 2 tbsp flour
- 1 cup canned tomatoes or your favorite pasta sauce
- 1 small onion minced
- 1 tsp salt
- 1 tsp sugar
- Few grains black pepper
- Mozzarella cheese shredded (to taste)
Instructions
- Prepare the Liver
Scald liver in hot water for a few seconds. Drain and remove any skin or veins. Slice into small, bite-sized pieces. - Sauté the Liver
Melt butter in a frying pan over medium heat. Lightly dust liver with flour and sauté in the butter until browned. - Assemble the Casserole
In a greased baking dish, layer the cooked spaghetti and sautéed liver in alternating layers. - Make the Sauce
In a bowl, combine canned tomatoes (or pasta sauce), minced onion, salt, sugar, and pepper. Stir well and pour evenly over the liver and spaghetti layers. - Bake
Cover the dish with foil or a lid and bake in a moderate oven (350°F / 175°C) for about 1 hour.
Remove the cover during the last 15 minutes to allow the top to brown slightly.
Sprinkle with shredded mozzarella cheese just before uncovering if desired.
Notes
- Scalding the liver makes it easier to peel and improves texture.
- You can substitute chicken livers or use a mix of beef and pork liver if preferred.
- Add chopped bell peppers or mushrooms to the sauce for added flavor.
- Try Parmesan cheese instead of mozzarella for a sharper flavor profile.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.