Mary Morgan, F.H.S.
- 1 lb ground beef
- 1 small onion
- 1/4 cup chopped bell pepper
- 2 garlic bulbs
- 1 package frozen English peas
- 1 (16oz) can corn
- 1 lb package spaghetti
- 1 can cream of mushroom soup
- 1/4 cup tomatoes
- 1 lb process cheese
Brown beef, onions, garlic, and bell pepper. Pour off excess fat. Season to taste. Cook spaghetti; cook English peas. Drain. Add tomatoes, corn and mushroom soup. Mix all ingredients together. Halve in casserole dish; cover with grated cheese. Pour other half of ingredients on top of cheese. Add the remaining cheese on of this.
Put in and bake until cheese melts. Bake at 350° about 30 minutes.
Serves 10.
