This is a good one! Part casserole, part pasta and sauce, part stew. It stores well and tastes great as a leftover. Kids absolutely love it! As do the grown-ups.
This recipe makes enough for a family of 6 - but is perfect for the bachelor or young couple that is looking for the perfect home-made dinner, bursting with flavor, that's easy to just throw in the microwave and reheat.
You'll need the following:
half pound spaghetti (rotini, maccaroni or other pasta may be substituted easily)
one pound ground beef
one can tomato soup
one can (14oz) whole or quartered tomatoes
one can corn (not creamed, niblets or whole kernel is best)
half pound fresh white mushrooms
one green pepper chopped into bite-sized pieces (or better yet, a mixture of green, yellow and red peppers)
one small to medium sized onion, chopped into thick pieces
if you like spicier food, you may add one fresh pepper (of your liking), chopped
one third cup frozen peas
one cup cheese, cubed or grated (casserole mix, mozzarella, cheddar, velveeta, it really doesn't matter, choose your favourite)
one tsp. salt
one tsp. chili powder
one tsp. worcestershire sauce
dash of cayenne pepper powder (if desired)
fresh ground pepper to taste
In a frying pan, brown the ground beef. As it starts cooking, add in the green peppers and mushrooms.
Boil the spaghetti (or other pasta) until tender and cooked (approx. 10-15 minutes).
Combine all ingredients in a large oven-proof pot. Mix thoroughly.
Bake in a 350 degree oven for approximately 45 minutes.
Serve.
If you'd like to be fancy, add biscuit mix dumplings on the surface before baking - or cover the surface with grated cheese (or try bread crumbs) and bake like you would a lasagna.
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