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:
- Brown beef, garlic, onion.
- Make pasta.
- Combine all in a casserole, top with cheese.
- 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
