Church Supper Baked Spaghetti
|Ground beef||1 Pound|
|Onion||1 Large, chopped|
|Green bell pepper||To Taste, chopped|
|Canned diced tomatoes||15 Ounce|
|Water||1 Cup (16 tbs)|
|Chili powder||2 Tablespoon|
|Frozen corn||10 Ounce, drained (1 Package)|
|Frozen peas package||10 Ounce, drained (1 Package)|
|Canned mushroom pieces||4 Ounce, drained|
|Spaghetti||12 Ounce, cooked and drained|
|Shredded cheddar cheese||2 Cup (32 tbs)|
Brown the ground beef with the onion and green pepper in a large skillet, stirring until crumbly; drain.
Stir in the undrained tomatoes, water and chili powder.
Simmer, covered, for 30 minutes.
Stir in the corn, peas, mushrooms, salt, pepper and spaghetti.
Spread half the beef mixture in a buttered 4 quart baking dish.
Sprinkle with half the Cheddar cheese.
Repeat the layers.
Bake, uncovered, at 350 degrees for 20 minutes or until heated through.
Serving size: Complete recipe
Calories 4401 Calories from Fat 1866
% Daily Value*
Total Fat 209 g321.7%
Saturated Fat 95.1 g475.5%
Trans Fat 0 g
Cholesterol 562.1 mg187.4%
Sodium 3765.7 mg156.9%
Total Carbohydrates 447 g148.9%
Dietary Fiber 44.8 g179.1%
Sugars 39.1 g
Protein 216 g432.4%
Vitamin A 432.1% Vitamin C 222.1%
Calcium 212.7% Iron 179.2%
*Based on a 2000 Calorie diet