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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.





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