One-Skillet Spaghetti

Vickie Booth
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 lb ground beef
  • 2 medium onions, chopped
  • 1 (7 oz) package ready-cut spaghetti
  • 1 (28 oz) can diced tomatoes, undrained
  • 3/4 green pepper, chopped
  • 1/2 cup water
  • 1 (8 oz) can sliced mushrooms, drained
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup (4 oz) Cheddar cheese, shredded

In a large skillet, brown beef and onions; drain. Stir in uncooked spaghetti and next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the spaghetti is tender. Sprinkle with cheese; cover and heat until melted.

Yield: 4 to 6 servings.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.