Ingredients:
1/2 lb spaghetti
1 lb ground beef
1 medium onions, chopped
2 -3 minced garlic cloves (optional)
1 small green bell peppers, chopped
1/2 lb fresh mushrooms, sliced
seasoning salt
pepper
3 tablespoons grated parmesan cheese (optional)
1 -2 teaspoon chili powder ( or to taste)
1 tablespoon Worcestershire sauce ( or to taste)
1 (14 ounce) cans tomatoes
1 (14 ounce) cans canned corn niblets
1 cup grated cheddar cheese
1 (10 1/2 ounce) cans tomato soup, undiluted
Directions:
Break the spaghetti into pieces, and boil until firm-tender about 10 minutes (do not over cook, leave firm!); drain.
Brown the ground beef with onion, garlic, green pepper and mushrooms; drain any fat.
Add in the remaining ingredients; simmer for about 5 minutes.
Mix in the cooked spaghetti.
Transfer to a large casserole dish.
Bake in a 325 oven for about 40-45 minutes.
If desired top with more grated cheddar or mozzarella cheese the last 15 minutes of baking.
Servings: 6
Time preparation: 30 min.
Time total: 70 min.