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Church Supper Spaghetti Recipe

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Because this recipe feeds so many, I often take it to church dinners and potlucks. This colorful dish also comes in handy when we have lots of help to feed on our farm.—Verlyn Wilson, Wilkinson, Indiana

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Church Supper Spaghetti Recipe

Prep: 50 min. Bake: 20 min.

Yield: 12 Servings

50 20 70

Ingredients

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
1 package (12 ounces) spaghetti, cooked and drained
2 cups (8 ounces) shredded cheddar cheese, divided

Directions

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. Yield: 12 servings.

To give Church Supper Spaghetti a new flavor twist, use Italian, Mexican or Cajun diced tomatoes in place of the plain diced tomatoes.

Nutritional Facts 1 serving (1 each) equals 290 calories, 10 g fat (6 g saturated fat), 39 mg cholesterol, 259 mg sodium, 34 g carbohydrate, 4 g fiber, 17 g protein.

Originally published as Church Supper Spaghetti in Taste of Home Ground Beef Cookbook , p247

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Reviews for Church Supper Spaghetti (2)

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Church Supper Spaghetti

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Reviewed on Jun. 21, 2009 by frankieb

I've made this many times. To make it more creamy in texture, I substitute a can of Campbells cheddar cheese soup for 1 cup of the cheese. This is one of the few ways I can get my husband to eat peas! :)