This is my Aunt Betty’s recipe and she made it for all our family get-togethers. When we were young, my brother, sister and I always called it “Betty-getti!” Now I make it, and my two children love it as much now as I did then.
16-oz. pkg. spaghetti, cooked
1 to 1-1/2 lbs. ground beef, browned and drained
2 10-3/4 oz. cans tomato soup
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1/4 c. celery, chopped
8-oz. pkg. sliced mushrooms
1 clove garlic, minced
Garnish: shredded sharp Cheddar cheese
Mix together all ingredients except cheese; spread in an ungreased 3-quart casserole dish. Sprinkle cheese on top. Bake at 350 degrees for 35 to 45 minutes, until cheese is melted and golden. Serves 6.
No man is lonely while eating spaghetti: it requires so much attention. -Christopher Morley