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.