Advertisement

In search of thrifty recipes

May 27, 2009

The Herald-Mail would like to publish penny-pinching, tasty recipes by thrifty cooks in the Tri-State area on the Food page every week.

Contact staff writer Julie Greene at 301-733-5131 or 800-626-6397, ext. 2320, or julieg@herald-mail.com. Include a daytime phone number.

Also include how many servings the recipe makes. We'll check supermarket prices and determine the cost per serving.

Spaghetti amore



o Pretax cost per serving is $2.74 for 6 servings and $2.06 for 8 servings. Prices from Martin's Food Market on Wesel Boulevard in Hagerstown. Includes ground beef that is 80 percent lean and 20 percent fat..

2 teaspoons olive oil
1 pound ground chuck or ground beef
1/2 cup chopped yellow onion
1/4 cup chopped green bell pepper
10.75 ounces condensed cream of mushroom soup
10.75 ounces condensed tomato soup
1 soup can of water
1 garlic clove, minced
1 cup shredded, sharp, cheddar cheese, divided
1/2 pound spaghetti, cooked and drained

Preheat oven to 350 degrees.

In a large frying pan, heat olive oil over medium-high heat. Brown ground chuck.

Advertisement

Reduce heat to medium and add onion and green pepper. Saut until onions are translucent.

Stir in cream of mushroom soup, tomato soup, water and garlic. Continue cooking over medium heat, stirring occasionally, until warm to the taste, approximately 5 minutes.

Pour mixture into 3-quart casserole dish, mixing in 1/2 cup of the cheddar cheese. Stir cooked spaghetti into the casserole. Top the casserole with the remaining 1/2 cup of shredded cheese.

Bake for 30 minutes or until bubbly.

Serves 6 to 8.

- Courtesy of Estella Hager of Waynesboro, Pa.

The Herald-Mail Articles
|
|
|