Pasta,
Seafood and Eggs:
Miss
Maude's Spaghetti Casserole
from
River
Road Recipes II...
A
Second Helping
INGREDIENTS:
1
large onion, chopped
1
or 2 cloves garlic, minced
1/4
cup chopped bell pepper
2
tablespoons cooking oil
2
pounds ground beef
1
(6-ounce) can tomato paste
2
cups water
1
tablespoon chili powder
Salt
and pepper to taste
1
(12-ounce) package spaghetti
1
(13-ounce) can evaporated milk
3
eggs, beaten
1/4
pound American or Velveeta cheese, sliced or grated
TO
PREPARE:
Brown
onion, garlic and bell pepper in oil. Add ground beef and cook until
red is gone. Add tomato paste and water. Add seasonings and
let simmer while preparing spaghetti. Boil spaghetti and drain.
In separate bowl, beat milk and eggs together with fork. Grease two
1-1/2 quart casseroles or one 3-quart casserole. Layer spaghetti
and meat sauce until all is used. Put cheese on top. Pour milk
mixture over all. Bake at 350 degrees for 30 minutes or until cheese
is melted and mixture is bubbly. This freezes well.
SERVES
8
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes II, are returned to the community.
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