Friday, April 2, 2010

Mexican Spaghetti

Here's another blast from my past. This is a meal that my Mom used to cook for us kids all the time. I'm not exactly sure why it's called "Mexican" Spaghetti because there's not much about it that reminds me of authentic Mexican food - but whatever, it's good!!! Loaded with lots of veggies but covered in cheese so the kiddos will still eat it. :)

Mexican Spaghetti

1 lb. hamburger
1 small onion, diced
1 c. celery, diced
1 garlic clove or garlic powder
1 c. mushrooms, sliced
1 green pepper, diced
1 can diced tomatoes (do NOT drain)
3/4 lb. shredded cheese
1 can cream of mushroom soup

Brown hamburger, onion, celery, garlic, mushrooms, and green pepper. Drain grease. Add tomatoes. Simmer for 1 hour then add mushroom soup. Meanwhile, cook spaghetti in boiling water, then drain. Gently stir together the pasta and meat mixture into a 9 x 13 inch pan. Top with shredded cheese and put in 350 degree oven until the cheese is melted.

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