Pan Spaghetti

This recipe holds a dear place in my heart. It was given to me by the sheriff's mom not long after we were married. As with most young marriages, money was very tight and we struggled to make ends meet some months. But, with the good Lord, we made it and are very thankful he was with us every step of the way. Eva was very instrumental in the development of this cook(me). She taught me patience (sometimes I listened, not sure it stuck too well-even to this day), she taught me to have a Servant's heart, gave me pointers when she noticed I was going down the wrong path. She was stern, but in a loving way and this girl appreciates every lesson, every hug and kiss and every adorable smile she shared with me. I was blessed with this recipe because it was very easy to fix and it was cheap. On busy weekday nights it was easy to throw together and have a delicious meal. It made a large pan of food, and on the occasion that we didn't devour it in one night, it would get us through a few days if supper time meals. Our kids request it often. Our friends and family that come to visit request it and I'm so pleased it has blessed many a stomach.

I will share it with each of you so that you may pass on the blessings to your loved ones. I've selfishly held on to this recipe for almost 30 years as my "family secret", but feel compelled to share it. (As soon as I make it again, I will add a picture.)

Pan Spaghetti

Ingredients

8 oz. spaghetti

1 lb. hamburger 

1/2 onion, chopped (I use a whole onion)

1 can cream of Mushroom

1 can cream of corn

1 can tomato juice (use to your liking, could be more or less-I buy the 64 fl. oz. bottle just to be safe)

2 tsp. cumin

1 tsp. chili powder

1 tsp. garlic salt

Several slices of American cheese

Directions

Cook spaghetti per directions, drain and set aside. Brown hamburger with the onion. Drain and set aside. In a separate bowl, mix together cream of mushroom, cream of corn, tomato juice and spices. Add spaghetti noodles (better use a large bowl) and ground beef to mixture and mix together. Pour into a 9 X 13 casserole dish. Cover with foil and bake @ 400 degrees for 45 minutes.

Remove from the oven, remove foil from dish and cover the spaghetti with sliced American cheese. Replace foil loosely to allow cheese to melt before serving.