From, "River Road Recipes II... A Second Helping," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Brown onion, garlic and bell pepper in oil. Add ground beef and cook until red is gone. Add tomato paste and water. Add seasonings and let simmer while preparing spaghetti. Boil spaghetti and drain. In separate bowl, beat milk and eggs together with fork. Grease two 1-1/2 quart casseroles or one 3-quart casserole. Layer spaghetti and meat sauce until all is used. Put cheese on top. Pour milk mixture over all. Bake at 350 degrees for 30 minutes or until cheese is melted and mixture is bubbly. This freezes well.
SERVES: 8
- 1 large onion, chopped
- 1 or 2 cloves garlic, minced
- 1/4 cup chopped bell pepper
- 2 tablespoons cooking oil
- 2 pounds ground beef
- 1 (6-ounce) can tomato paste
- 2 cups water
- 1 tablespoon chili powder
- Salt and pepper to taste
- 1 (12-ounce) package spaghetti
- 1 (13-ounce) can evaporated milk
- 3 eggs, beaten
- 1/4 pound American or Velveeta cheese, sliced or grated
TO PREPARE:
Brown onion, garlic and bell pepper in oil. Add ground beef and cook until red is gone. Add tomato paste and water. Add seasonings and let simmer while preparing spaghetti. Boil spaghetti and drain. In separate bowl, beat milk and eggs together with fork. Grease two 1-1/2 quart casseroles or one 3-quart casserole. Layer spaghetti and meat sauce until all is used. Put cheese on top. Pour milk mixture over all. Bake at 350 degrees for 30 minutes or until cheese is melted and mixture is bubbly. This freezes well.
SERVES: 8
