Because this recipe feeds so many, I often take it to church dinners and potlucks. It also comes in handy when we have lots of hungry folks helping out on our farm.
—VERLYN WILSON WILKINSON, IN
PREP: 50 MIN. • BAKE: 20 MIN. • MAKES: 12 SERVINGS
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
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
1. 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.
2. Layer half of the mixture in a greased 4-qt. baking dish. Sprinkle with 1 cup cheese; repeat layers.
3. Bake, uncovered, at 350° for 20 minutes or until heated through.
NOTE To give the Church Supper Spaghetti a new flavor twist, use Italian, Mexican or Cajun diced tomatoes in place of the plain diced tomatoes.