Spaghetti Skillet
"No one can believe you don't cook the spaghetti before adding it to this family-pleasing fare," comments Margery Bryan of Royal City, Washington. "I love to make it for company to show them how easy it is."
Ingredients
- 1/2 pound ground beef
- 1/4 pound bulk Italian sausage
- 1 can (15 ounces) tomato sauce
- 1 can (14-1/2 ounces) stewed tomatoes
- 1 cup water
- 1 can (4 ounces) mushroom stems and pieces, drained
- 2 celery ribs, sliced
- 4 ounces uncooked spaghetti, broken in half
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
Reviews
Wonderful. Great taste. Will use it again.
This is one of the first recipes I tried from a subscription given by my Grandma ... quite a few years ago. It was my first experience with sausage in casings - do I take the meat out, or just mash it as it cooks?? Either way, it turned out great. I'm so so very happy I've found this recipe again!
I used all ground beef and canned diced tomatoes. I did not add mushrooms. This came out very moist -- almost soupy -- but was delicious.
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