Spaghetti Supreme Recipe
Spaghetti Supreme Recipe photo by Taste of Home

Spaghetti Supreme Recipe

Publisher Photo
When friends and family rave about this skillet supper, I'm almost embarrassed to tell them how easy it is to prepare! I'm the oldest of 13 kids and have been cooking since I was 7.—Shannon Donnan, Saskatoon, Saskatchewan
TOTAL TIME: Prep: 5 min. Cook: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Cook: 45 min.
MAKES: 4 servings

Ingredients

  • 4 bacon strips, diced
  • 1/2 pound ground beef
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped green pepper
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • Dash pepper
  • 4 ounces spaghetti or angel hair pasta, cooked and drained

Nutritional Facts

1 serving (1 each) equals 331 calories, 19 g fat (7 g saturated fat), 43 mg cholesterol, 833 mg sodium, 25 g carbohydrate, 3 g fiber, 16 g protein.

Directions

  1. In a large skillet, cook bacon until crisp. Remove with a slotted spoon and set aside. In the drippings, cook the beef, celery, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain.
  2. Stir in the soup, Worcestershire sauce, salt, pepper and bacon; Stir in pasta. Cover and simmer for 20 minutes or until heated through. Yield: 4 servings.
Toss salad greens with tomato wedges and cucumber slices. Sprinkle with Italian seasoning and drizzle with oil-and-vinegar dressing. Serve with Spaghetti Supreme.
Originally published as Spaghetti Supreme in Taste of Home Ground Beef Cookbook 1999, p230

Nutritional Facts

1 serving (1 each) equals 331 calories, 19 g fat (7 g saturated fat), 43 mg cholesterol, 833 mg sodium, 25 g carbohydrate, 3 g fiber, 16 g protein.

Reviews for Spaghetti Supreme

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   (2)
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MY REVIEW
Reviewed Feb. 20, 2011

"I lost this recipe years ago and I'm glad I found it here. This recipe is a great weekday meal. It's super easy and my kids really enjoy it"

MY REVIEW
Reviewed Nov. 14, 2010

"It's got an even balance of different flavors. It's GREAT!"

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