Church Supper Spaghetti
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 14.5-ounce can diced tomatoes, undrained
- 1 cup water
- 2 tbsp. chili powder
- 1 10-ounce package frozen corn, thawed
- 1 10-ounce package frozen peas, thawed
- 1 4-ounce can mushroom stems and pieces, drained
- Salt and pepper, to taste
- 12-ounces spaghetti, cooked and drained
- 2 cups cheddar cheese, shredded and divided
Instructions
- Pre-heat oven to 350°F.
- In a large skillet, over medium heat, cook beef, onion and green pepper 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-quart baking dish.
- Sprinkle with 1 cup cheese; repeat layers.
- Bake, uncovered, for 20 minutes or until heated through.
Notes
To give Church Supper Spaghetti a new flavor twist, use Italian, Mexican or Cajun diced tomatoes in place of the plain diced tomatoes.
