"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Spaghetti with Crumbs Recipe

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This recipe for Spaghetti with Crumbs, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Birdie Johnston
Added: Wednesday, December 26, 2007


1 1/2 lb. ground beef
1 cup chopped onion
1 cup chopped celery
1 medium green pepper, chopped
2 cloves garlic, chopped
1 can tomatoes
1 tomato can of water
2 bay leaves
1 teaspoon sugar
2 tablespoons chili powder
2-3 dashes Tabasco sauce
1-2 tablespoon Lea & Perrin
10 oz. pkg vermicelli
10-12 oz. grated cheese (50 cents worth!)
12 saltine crackers
1/4 cup butter (1/2 stick)

Brown ground beef with a little grease. Add chopped onion, celery, green pepper and garlic. Add can of tomatoes, water, bay leaves, sugar, chili powder and salt and pepper to taste. Simmer for an hour.

Boil vermicelli and drain. Melt butter; add cracker crumbs to melted butter.

Grease large casserole. Layer spaghetti, meat sauce, and cheese. Repeat. Top with cheese and crumbs. Add water if mixture is not soupy.

Bake at 350 for 30 minutes or until bubbly.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Here is Grandma Johnston's famous spaghetti with crumbs. How many times have we all eaten this - and loved it!




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