|Spaghetti||1⁄2 Pound, broken|
|Ground chuck||1 Pound|
|Onion||1 Large, chopped (Good Sized)|
|Garlic powder||1⁄4 Teaspoon|
|Green pepper||1 , chopped|
|Salt||1 1⁄2 Teaspoon|
|Worcestershire sauce||1 Tablespoon|
|Tomato soup||1 Can (10 oz)|
|Mushroom stems and pieces||3⁄4 Can (7.5 oz), drained (1 Small Can)|
|Canned cream style corn||8 Ounce (1 Can)|
|Sharp cheddar cheese||10 Ounce, 1/2 cup grated, balance cubed (1 Package)|
Cook spaghetti in boiling salted water until tender.
Drain (cold water, etc.).
In a large (3-4 qt.Dutch oven) pot brown meat along with onion, garlic powder and green pepper use no additional fat just stir frequently.
When meat is done add tomato soup, salt, paprika and Worcestershire sauce, and continue heating.
Add corn, mushrooms and cubed cheese; stir now and then.
When cheese is melted add cooked spaghetti; cook about 5 minutes more or until heated through.
Then turn into a 2-qt.casserole and sprinkle reserved grated cheese around edge.
Bake about 20 minutes in pre-heated 375 degree oven.
Add a green salad and crisp rolls to complete your menu.