Ingredients:
2 cups chopped onions
1/2 cup chopped celery
2 cloves garlic, crushed
1/4 cup vegetable oil ( I’m sure you could use less, but it does help keep the hamburger from tasting dry)
1 lb lean ground beef
1 (4 ounce) cans mushrooms
3 (6 ounce) cans tomato paste
1 cup water
2 1/2 tablespoons chili powder
1 teaspoon salt
1 (16 ounce) packages thin spaghetti
2 cups shredded cheddar cheese, divided
3/4 cup evaporated milk
Directions:
Saute onion, celery, and garlic in oil in a large skillet until vegetables are tender.
Add ground beef and cook until browned.
Drain well.
Add mushrooms and the next 4 ingredients and stir well.
Reduce heat and simmer, uncovered 15 minutes.
Cook spaghetti according to package directions.
Drain well.
Place spaghetti in a greased 9 x 13 casserole dish.
Top with sauce and sprinkle 1 cup of cheese.
Pour milk over cheese.
Sprinkle with remaining 1 cup cheese.
Bake uncovered at 350 degrees for 20-30 minutes or until cheese melts and mixture is thoroughly heated.
(I bake covered).
Servings: 12
Time preparation: 20 min.
Time total: 50 min.