THIS RECIPE IS SPECIAL TO MY FAMILY BECAUSE MY MAMA, PATTY GREENE, KEPT IT IN ROTATION GROWING UP. It’s not your basic baked spaghetti. Sometimes we underestimate how powerful food is and what memories it brings. Our company always ends up in the kitchen, sharing a big meal and even bigger stories while laughing, sometimes crying, but it's always time well spent. Make your own version this week, and invite someone over that’s been on your mind. You won’t regret it.
1 lb. ground beef
1 lb. thin spaghetti noodles, cooked using directions on box
1 10.5 oz. can cream of mushroom soup
1 10.5 oz. can condensed tomato soup
2 cups shredded cheddar cheese
1/2 cup diced onion
2 cloves fresh garlic (pressed or chopped)
Pizza toppings of choice such as mushrooms, bell peppers, olives, pepperoni and tomatoes
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. chili powder
1/2 tsp. sea salt
Saute onion with garlic in olive oil, add ground beef and spices and crumble while browning.
In a large mixing bowl, add soups, 1 cup of cheese, and cooked beef mixture.
In a 9x13 baking dish add filling and cooked noodles and mix until incorporated.
Sprinkle remaining cheese and top with pepperoni.
Cover with foil and bake at 375 degrees for 35 minutes; remove foil and bake until cheese is golden brown and dish is bubbly.
Let rest for 20 minutes before cutting the perfect piece.
LYNDSI MCNALLY is a resident of Owen County, wife, and mother of two boys. She makes her living as a Family Support Worker for HANDS at the Three Rivers District Health Department and often entertains her hundreds of Facebook followers by sharing photos of home-cooked meals.