Saturday Night Special
Description
This is an old recipe straight out of the Best of Bridge and it’s been a family favorite forever. What I’m listing below is the amount that I make, which fills 2, large 9 x 13 baking dishes (1 to eat, 1 for the freezer) – though if I’m feeding a crowd, I bake the over-sized goodness in my small roaster. It’s very straight forward, I just prefer less spaghetti and more ‘stuff’ – enjoy!
Ingredients
1 box (1 lb/454 g) spaghetti
2 lbs. extra lean ground beef
1 large onion, finely chopped
3 c. fresh mushrooms, small dice AND 2 to 3 green peppers, small dice
2 cans (12 oz/341 mL) kernel corn, drained
2 c. + grated old cheddar or any other strong cheese
2 cans (10 oz/284 mL) tomato soup AND 2 cans (28 oz/796 mL) diced tomatoes
2 t. EACH salt AND Worcestershire sauce AND 2 T. chili powder
Instructions
I have 2 large matching bowls, so as I’m prepping this, it’s pretty easy to divide the ingredients in half.
In a large skillet, cook the beef, onion and mushrooms in a bit of oil until the beef is cooked through and no longer pink, making sure to break up the beef as you cook it. Add in the green pepper and cook for a couple more minutes. As the beef mixture is cooking, break the spaghetti in half and cook it according to the package directions, until it is just tender.
Again, in my case, evenly distribute the beef mixture, cooked spaghetti and all of the other ingredients between 2 bowls and mix well. Put whatever amount you’re using into a sprayed casserole and bake at 325 until it’s bubbly throughout. I found a 9 x 13 at room temperature to take about 40 minutes – but I’ve been known to then add even more cheese and bake for about 15 minutes more until there’s a golden cheesy top.
- Category: Ground Beef, Pasta, Make-ahead, Freezes Well
