After extolling Aunt Elda’s Casserole, I have to add a word about Mary’s Mom’s Spaghetti. I remember being served this many years back at Mary’s Dad’s house, and being amazed how much like AEC it was. Well … yeah. Welcome to classic American casserole cooking. This one is a bit fancier (despite including catsup), but just as yummy.

Ingredients:

• 1½ lbs. Ground Beef
• 2 cloves Garlic
• 2 large Onions, chopped
• 8 oz. Rotini style pasta
• 16 oz. Tomato Sauce
• 16 oz. Water (use the tomato sauce can)
• ½ c. Catsup
• 1 tsp. Chili Powder
• ½ tsp. Allspice
• 1/3 tsp. Majoram
• 1/3 tsp. Thyme
• 1 dash Sugar
• 1 c. Mexicorn
• 1 can Mushrooms, Canned
• ½ c. Parmesan Cheese, shredded

Directions:

1. Brown beef, garlic, onion.
2. Make pasta.
3. Combine all in a casserole, top with cheese.
4. Bake 45 minutes at 350-375°

Serves: The note indicates “a single batch is plenty.”

Note: Not really “spaghetti,” but the rotini give it some scoopable substance, and catch the sauce nicely. Could be done with any pasta (with slightly different results).

Source: MEO