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Supper Spaghetti Bake Recipe

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This recipe for Supper Spaghetti Bake, by , is from Rose & Roy Family Cookbook , 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!

Delia Axford


1 pound ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
2 tablespoons chili powder (optional)
1 package (10 ounces) frozen corn, thawed
1 package (10 ounces) frozen peas, thawed
1 can (4 ounces) mushroom stems and pieces, drained
Salt and pepper to taste
12 ounces spaghetti, cooked and drained
2 cups shredded cheddar cheese, divided

In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink.
Add tomatoes, water and chili powder.
Cover and simmer for 30 minutes.
Add the corn, peas, mushrooms, salt and pepper. Stir in spaghetti.
Layer half of the mixture in a greased 4-qt. baking dish. Sprinkle with 1 cup cheese; repeat layers.
Bake, uncovered, at 350 for 20 minutes or until heated through.




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