- 2 pounds ground beef
- 1 large onion, chopped
- 1/2 teaspoon onion salt
- 1/2 teaspoon seasoned salt
- 8 ounces spaghetti, broken into 4-inch pieces
- 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
- 1 cup ketchup
- In a skillet, brown ground beef; drain. Add onion, onion salt and seasoned salt; cook until onion is tender, about 5 minutes. Remove from the heat. In a large saucepan, cook spaghetti according to package directions; drain and return to pan. Add beef mixture, soup and ketchup; mix well. Simmer for 5-10 minutes. Yield: 6-8 servings.
Originally published as Spaghetti Chop in Taste of Home August/September 1994, p47
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