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(Pasta) Cubano Spaghetti Recipe

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This recipe for (Pasta) Cubano Spaghetti, by , is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

The Pasadena Waldorf School


2 pounds ground beef
2 large onions chopped
1 green pepper chopped
1/2 a bunch of celery chopped
2 (10oz) cans of condensed tomato soup
Tabasco sauce
Cayenne pepper
Black pepper
1 tsp Worcestershire sauce
1 (4oz) can of mushroom slices
1 (8oz) package of spaghetti, cooked and drained
2 cups shredded sharp Cheddar cheese (8oz)

Start by cooking the spaghetti and draining it.
Preheat the oven to 350 degrees.
While pasta is cooking, brown the ground beef and onions.
Drain fat off hamburger, after cooked.
Stir in green peppers, celery, tomato soup.
Add the salt, Tabasco, cayenne and black pepper. Note there are no amounts, this is by taste. Depends how spicy you want it - from mild to HOT! Start mild, you can always add!
Cook until the vegetables are tender.
Spread half of the mixture into a baking dish.
Layer with half the mushrooms.
Layer with half the spaghetti.
Layer with half the olives.
Layer with half the cheese.
Repeat the layers.
Bake one hour at 350 degrees or until it bubbles.

Personal Notes:
Personal Notes:
The Waldorf kids loved this baked spaghetti dish!




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