Liver and Spaghetti Casserole

Liver and Spaghetti Casserole

No ratings yet
Servings: 4
Calories: 437


  • 1 lb ox liver membrane removed and cut into 2 cm (1 inch) slices
  • 2 rashers rindless bacon cut into smaller pieces
  • 1 tbsp cooking oil
  • 2 onions sliced
  • 4 tsp plain flour
  • meat stock
  • 13 oz canned whole tomatoes chopped and liquid reserved
  • 1 tsp salt
  • freshly ground black pepper to taste
  • 4 oz spaghetti
  • 2 oz Cheddar cheese grated


  • Fry bacon until crisp and remove.
  • Add cooking oil and fry liver. Add onion and saute until translucent.
  • Remove liver and onion with a slotted spoon and set aside.
  • Add flour and fry for 2 to 3 minutes.
  • Add sufficient meat stock to the reserved tomato juice to make up 1 cup (8 fl oz) 250 ml and bring to the boil.
  • Add heated liquid, liver and onion mixture, bacon, seasoning and tomatoes, cover with lid, reduce heat and simmer for 20 to 30 minutes.
  • Cook spaghetti according to directions on packet and drain.
  • Spoon spaghetti into a flat oven dish and top with liver mixture.
  • Sprinkle cheese over and bake at 160°C (325 °F) gas 3 for 20 minutes or until heated through.
Calories: 437 kcal
Carbohydrates: 36 g
Protein: 33 g
Fat: 17g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 334 mg
Sodium: 956 mg
Potassium: 710 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 19417 IU
Vitamin C: 14 mg
Calcium: 156 mg
Iron: 7 mg
Ingredients Liver, Offal
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating