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One-Skillet Spaghetti Recipe

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One-Skillet Spaghetti image
Abbie and Tracey


This recipe for One-Skillet Spaghetti, by , is from The Stuckey Family Cookbook (2nd Ed), one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Abigail Frickey (Stuckey)


1 lb ground beef
1 medium onion, chopped (about to cup)
14 oz can tomatoes with onions and green peppers
- c chopped green pepper
8 oz tomato juice (or more water)
1 c water
1 clove garlic
1 tsp salt
2 tsp sugar
1 tsp thyme
7 oz package thin spaghetti, broken into pieces
1 c cheddar cheese (4 oz)

Cook and stir meat, garlic and onions in large skillet or dutch oven until meat is brown. Drain off fat. Stir in tomatoes (with liquid) and remaining ingredients except cheddar cheese: break up tomatoes. TO COOK IN SKILLET: heat mixture to boiling. Reduce heat, cover and simmer, stirring occasionally until spaghetti is tender, about 20 minutes. (a small amount of water can be added if necessary.) Sprinkle with cheese and heat until cheese is melted.




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