My mom used to make this all the time when I was a kid, and since I am making it for my kids tonight for dinner, I thought I would share it with you all. I believe the original recipe came from Jean Paré's Company's Coming Cookbooks. It's super easy to double or triple for a crowd.
Carmen's Caper
1 1/2 lbs. lean ground beef
1 onion, chopped
Salt & Pepper to taste
1/2 lb. dried spaghetti noodles, broken into smaller pieces
1 - 19 oz. can diced tomatoes (flavoured tastes better, like Italian or Garlic & Olive Oil)
1 - 10 oz. can cream of mushroom soup
1 cup grated cheddar cheese
1 onion, chopped
Salt & Pepper to taste
1/2 lb. dried spaghetti noodles, broken into smaller pieces
1 - 19 oz. can diced tomatoes (flavoured tastes better, like Italian or Garlic & Olive Oil)
1 - 10 oz. can cream of mushroom soup
1 cup grated cheddar cheese
Brown beef & onions, sprinkle with salt & pepper. Stir. Transfer to bottom of 2 quart casserole dish. Cook spaghetti according to pkg directions., drain. Layer over meat. Break up large tomatoes chunks, pour over top. Spoon soupy goodness over that. Cover with cheese and bake uncovered at 350'F for 30 mins, or until hot & bubbly! Serves 6-ish.
PICTURE TO COME AFTER I'M DONE COOKING TONIGHT ;P
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