I love this dinner and I don’t make it enough. It takes a little work but it is totally worth it. It makes a ton of food and the leftovers are great! I think that Hawiian Sweet Rolls are an excellent bread to serve with this meal. My sister says it reminds her of a meal that they use to serve at school – she says that is a compliment!
1 ½ lb ground beef
1 green pepper, chopped
1 large onion, chopped
½ cup celery, chopped
2 garlic gloves, crushed
1 can (10 ¾ oz) cream of mushroom soup
¾ cup water
1 can tomato un-drained and chopped
2 TBSP chili powder
½ TSP salt
¼ TSP pepper
8 oz spaghetti
1 cup cheddar cheese (or a Mexican mix)
(Optional 1 5 oz can stuffed pimento – I have never used)
¾ cup cheddar cheese grated
Cook ground beef, green pepper, onion, celery, and garlic clove in a large pot until meat is cooked. Drain well. Stir in soup, water, tomatoes, chili pepper, salt, and pepper. Bring to a boil over medium heat. Cover and reduce heat and simmer 45 minutes – 1 hour.
Cook spaghetti according to package and drain. Add spaghetti, cheese, and stuffed pimentos to meat mixture. Add mixture to a lightly greased 11x7x1 ½ dish. (A 9×13 dish will work also.) *Cover and bake at 325 for 20 minutes or until thoroughly heated. Sprinkle with ¾ cup of cheddar cheese and bake uncovered for 10 additional minutes.
* I dont bake this. I think that it is hot enough when I mix the spaghetti with the sauce mix.