"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Spaghetti Casserole- Ruth Mainland's Recipe

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This recipe for Spaghetti Casserole- Ruth Mainland's, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Mainland- Milwaukee, WI
Added: Saturday, March 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
½ lb.spaghetti/2 c.
1 tsp. salt
3 qt. boiling salted water
2 tsp. salt
1/2 c. or less shortening
bacon grease or olive oil
1 tsp. sugar
1 large chopped onion
1 lb. 2½ can whole tomatoes (3½ c.)
1 chopped green pepper
4-8 T grated cheddar cheese
one 8 oz can mushrooms (1½ c. stems and pieces or less)
1 heaping T chili powder
1 lb. ground beef, round steak, or lamb

Directions:
Directions:
Break spaghetti into 1½ -2” pieces. Cook in water until tender (5 minutes). Drain. Melt shortening in large frying pan. Add onion, green pepper, sliced mushrooms, and cook slowly until onion is golden yellow. Add meat and 1 tsp salt. Cook 10 minutes. Add remaining salt, cooked spaghetti, sugar, and tomatoes. When whole mixture is hot, transfer to 10” buttered casserole dish and sprinkle top with cheese. Bake 20-30 minutes at 350º F. Garnish with bacon pieces and spring of parsley if desired. Serve with Parmesan cheese. Seasons well in 24-48 hours. Serves 8 generously. Add crispy garlic bread and a tossed salad for a very good meal.

Personal Notes:
Personal Notes:
This was often the “company” dish when Ruth Mainland served guests. Her daughter Martha carried on the tradition. It cannot go wrong, and someone always asks for the recipe.

 

 

 

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