Recipe by VICKI C
"Spaghetti like never before invented. Enjoy!"
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lean ground beef
1 (6 ounce) can
2 (10.75 ounce) cans
condensed tomato soup
2 1/2 cups
My mom made this spaghetti all the time while I was growing up, except she also added some chopped green pepper and a can of golden mushroom soup. It is delicious!
I found this to be just okay. I made this with hopes that it would taste a lot different than just regular spaghetti sauce. I really felt like I was eating noodles in a thick tomato soup, which wasn't what I was going for.
I won't be making this one again. Good, but not as good as Ragu.
good, but better as MY dad used to make it for us. :) don't use any water, and add a couple slices of american cheese to make it extra creamy and rich...scrumptious and kids love it.
This recipe is great for the simple man. My boyfriend doesn't like a lot of fancy spices so simple good flavor is less confusing for the picky eater. Plus, it's fast! Add a can of diced tomatoes to add some texture and depth for you.
Who knew you could throw together such a few ingredients and have such a tasty result. I made it pretty much as stated other than I used large elbow macaroni and I layered it into a baking dish with velveeta cheese and baked it for about 20 minutes. It will be a repeat, for sure!
Quick and easy, and tasted great!
It was awesome.. Although i did add a pinch of cinnimon,a clove of galic,cheese and no water..the cinnimon made it have a sweet flavor.. it was totally awesome
Absolutely delicious. I did add a packet of dry spaghetti sauce mix for some extra seasoning and replaced the water with 1 cup of milk. This recipe was exactly what i was looking for, thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 680
** Calories from Fat: 213
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