Save A Penny Casserole
Reminisce
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At the office where I worked years ago, we women often shared our favorite recipes at lunchtime. This casserole came from a co-worker, and my family has enjoyed it for some 30 years. Besides being easy and quick to prepare, it's very economical. It serves well for church suppers and potlucks, and it's a real time-saver on washdays!
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 30 min.
Ingredients:
- 1 pound ground beef
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (14-3/4 ounces) spaghetti in tomato sauce with cheese
- 1 can (15 ounces) mixed vegetables, drained
- 1 cups (4 ounces) shredded cheddar cheese, optional
Directions:
In a large skillet, cook beef until no longer pink; drain. Stir in the soup, spaghetti and vegetables. Transfer to an ungreased 11-in. x 7-in. baking dish.
Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with cheese if desired; bake 5 minutes longer or until cheese is melted. Yield: 4-6 servings.