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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
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When my boys were still very small, I found an ancient community-type cookbook at Goodwill. I think this recipe was originally called German spaghetti, but was renamed by Very Super Bad Child Number One the first time I served it. I lost the cookbook long ago during one of our many moves, but the dish is still a favorite in our house. This makes a gracious plenty - perfect for freezing half for later. Sometimes we also add different flavors - chili powder, red pepper flakes or curry powder, depending on what mood we're in. Ingredients:
1 lb thin spaghetti, cooked |
3 lbs ground beef |
2 large onions, chopped |
3 tablespoons salt |
2 teaspoons ground pepper |
4 large garlic cloves, minced |
2 (14 ounce) cans diced tomatoes, undrained |
2 (14 ounce) cans creamed corn |
2 (14 ounce) cans peas, drained |
1 (6 ounce) can tomato paste |
8 ounces sharp cheddar cheese, grated |
Directions:
1. In a large pot brown hamburger, onion and garlic; season well with salt and pepper. Drain fat from meat.
2. Add tomatoes, creamed corn, peas and tomato paste; let simmer 15 to 20 minutes.
3. Stir in spaghetti and cheese. Serve with additional cheese on top.
4. You can also divide this into two large baking dishes, top with cheese and bake for about 30 minutes at 350.
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