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1 lb ground beef

1 large onion chopped

1 medium green pepper chopped

1 can (14.5oz) diced tomatoes undrained

1 C water

1 pkg (10oz) frozen corn thawed

1 pkg (10oz)frozen peas thawed

1 can (4oz) mushroom stems and pieces drained

2 T chilli powder

salt and pepper to taste

12oz spaghetti cooked and drained

2 C shredded cheddar divided

Church supper spaghetti


  1. In a large skillet, cook beef, onion, and green pepper over medium heat until meat is no longer pink. Add tomatoes, water, and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper. Stir in the spaghetti.
  2. Layer half of the mixture in a greased 4 qt baking dish. Sprinkle with 1 C of the cheese; repeat layers.
  3. Bake uncovered @350 until heated through, about 20-25 minutes.