 |
Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 1 |
|
This is my all time favorite meal from my childhood. It is a recipe that has been made in my family through four generations starting in the depression era. The ingredients are cheap, it's filling and tasty. In my family this is traditionally served smothered in ketchup but I love it topped with stewed tomatoes. The meat mix could be spiced to add more flavor but I like the original the best. The recipe calls for canned vegetables but I greatly prefer to use frozen, just defrost on the counter first. **Prep time is my stove top time and takes into account that I boil my noodles then start my meat mixture, if you use two pots it will cut your time considerably. Cook time is my oven time** Ingredients:
1 lb spaghetti |
1 lb ground beef |
1/2 cup onion |
1 garlic clove, minced |
1 (15 ounce) can corn |
1 (15 ounce) can peas |
1/2 lb velveeta cheese, sliced thin |
Directions:
1. Preheat oven to 400 degrees.
2. Bring a large pot of water to a boil and cook spaghetti to your preferred doneness then drain and set aside. (I cook the spaghetti then when done start the meat mixture but that's just because I don't like to wash two pots.).
3. While water is coming to a boil start cooking ground beef in a large, heavy bottom, oven safe pot until halfway cooked through.
4. Add onion, cook for three to five minutes until onion is translucent.
5. Add garlic and continue cooking until ground beef is cooked through.
6. Drain ground beef mixture if needed and return to pot.
7. Add vegetables and stir gently over medium heat until warmed through.
8. Add a layer of velveeta.
9. Add cooked spaghetti.
10. Add a second layer of velveeta.
11. Bake for 5 minutes or until velveeta is melted.
12. Serve with lots of ketchup or stewed tomatoes.
|
|