Save a Penny Casserole
At the office where I worked years ago, we women often shared our favorite recipes at lunchtime. This casserole came from a co-worker, and my family has enjoyed it for some 30 years. Besides being easy and quick to prepare, it's very economical. It serves well for church suppers and potlucks, and it's a real time-saver on washdays!
Ingredients
- 1 pound ground beef
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (14-3/4 ounces) spaghetti in tomato sauce with cheese
- 1 can (15 ounces) mixed vegetables, drained
- 1 cup shredded cheddar cheese, optional
Reviews
I didn't like the way the cream of mushroom soup fought with the spaghetti sauce so the second time I made this, I used cheddar cheese soup instead. I omitted the cheese and added a dab of sour cream, then sprinkled breadcrumbs on top before baking. I realize the original idea of this dish was to be cheap and that cheese soup costs more than mushroom, but it was much tastier that way.
Awesome recipe! Quick and easy I make it all the time
Easy and Fabulous
The canned spaghetti in this casserole gave it a bad taste. I wouldn't recommend this recipe. Visually, it is also not appealing.
This dish was quick and tasty! My whole family raved about it!
At the bottom of the page in the Comments section, there's a "Read All Comments" link. Just click on that. Avery
The photo is what caught my eye; looks like simple comfort food. I've made this 3-4 times, the last couple times using my own spaghetti with some jarred sauce. It's always good.
Have you ever tried this dish, peacejen? Don't judge a book by its cover; this dish is quite tasty.
Ugh, canned spaghetti? Canned veggies? Really? Sounds nasty!
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