Spaghetti Supreme Recipe

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Spaghetti Supreme Recipe
Spaghetti Supreme Recipe photo by Taste of Home
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Spaghetti Supreme Recipe

Read Reviews
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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
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Cook: 45 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Cook: 45 min.

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

Directions

In a skillet, cook bacon until crisp. Remove with a slotted spoon and set aside. In the drippings, cook beef, celery, onion, mushrooms and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the soup, Worcestershire sauce, salt, pepper and bacon; mix well. 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 each: 331 calories, 19g fat (7g saturated fat), 43mg cholesterol, 833mg sodium, 25g carbohydrate (10g sugars, 3g fiber), 16g protein.

  • 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
  1. In a skillet, cook bacon until crisp. Remove with a slotted spoon and set aside. In the drippings, cook beef, celery, onion, mushrooms and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the soup, Worcestershire sauce, salt, pepper and bacon; mix well. 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

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MY REVIEW
Stacey4 User ID: 2823471 69868
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
The Florist User ID: 5006241 83247
Reviewed Nov. 14, 2010

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

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