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Church Supper Spaghetti
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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.