Church Supper Spaghetti
Servings 12
Ingredients
- 1 lb ground beef
- 1 large onion chopped
- 1 medium green pepper chopped
- 1 can diced tomatoes undrained, (14 1/2 oz)
- 1 cup water
- 2 tbs chili powder
- 1 pkg frozen corn (10 oz) thawed
- 1 pkg frozen peas (10 oz) thawed
- 1 can (4oz) mushrooms stems & pieces drained
- salt and pepper to taste
- 12 oz Spaghetti cooked and drained
- 2 cups Cheddar cheese shredded, divided
Instructions
- In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper. Stir in spaghetti.
- Layer half of the mixture in a greased 4-qt. baking dish. Sprinkle with 1 cup cheese; repeat layers. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 12 servings.
- To give Church Supper Spaghetti a new flavor twist, use Italian, Mexican or Cajun diced tomatoes in place of the plain diced tomatoes.
Notes
