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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 7 |
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I invented this recipe 6 years ago when our budget was very tight & it worked out great! It's quick & tasty! Ingredients:
3 cups left over spaghetti sauce with meat (approx.) |
2 cups water |
2 beef bouillon cubes |
1/2 teaspoon salt (or to taste) |
1 1/2 teaspoons ground black pepper |
1 (8 ounce) can corn (not creamed) |
1 (8 ounce) can of whole potatoes |
1 whole yellow onion |
1 (12 ounce) box elbow macaroni or 1 (12 ounce) box noodles |
1 (8 ounce) can green beans |
Directions:
1. .Mix all ingredients into a medium stock pot or sauce pan & heat to boiling, taste to see if needs more or less water (to your liking).
2. This is a very filling & hearty stew, great for fall or winter & will feed a large number of people. I usually make cornbread on the side. When I forget to make it, my husband always reminds me by asking where's the cornbread ? & it is freezeable! Please let me know how you like it & feel free to add your own ingredients in place of others I had, My spaghetti sauce is usually made with ground beef & I use Hunts traditional sauce as well.
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