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Church Supper Spaghetti

By: Verlyn Wilson

"Because this recipe feeds so many, I often take it to church dinners and potlucks. This colorful dish also comes in handy when we have lots of help to feed on our farm.--Verlyn Wilson, Wilkinson, Indiana"

Rate/Review | Read Reviews (4)

370 Saves

Prep Time:
50 Min

Cook Time:
20 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 pound ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 cup water
2 tablespoons chili powder
1 (10 ounce) package frozen corn, thawed
1 (10 ounce) package frozen peas, thawed
1 (4 ounce) can mushroom stems and pieces, drained
salt and pepper to taste
1 (12 ounce) package spaghetti, cooked and drained
2 cups shredded Cheddar cheese, divided

Directions

In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper. Stir in spaghetti.
Layer half of the mixture in a greased 4-qt. baking dish. Sprinkle with 1 cup cheese; repeat layers. Bake, uncovered, at 350 degrees F for 20 minutes or until heated through.