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• 1 Tbsp. fat
• 2 onions, chopped (1 c.)
• 1 green pepper, end cut off, seeded and chopped
• 3 buttons garlic, slivered
• 1 lb. ground meat
• 1 (No. 2) can (2 1/2 c.) solid pack tomatoes
• 3 Tbsp. chili powder
• 1 c. water
• 1 (4 oz.) can pieces and stems mushrooms
• 1 small pkg. frozen green peas, cooked
• 1 can whole kernel corn
• salt, pepper, m.s.g. to taste
• 1 or 1 1/2 pkg. spaghetti (8 oz. pkg.)
• 2 c. grated sharp Cheddar cheese

1. Melt fat and cook onions, pepper and garlic, but do not brown. Add ground
2. meat
3. and
4. cook until it is no longer red. Add tomatoes, chili powder and water; cover and cook over slow heat for 30 minutes.
5. Add mushrooms, cooked peas, salt, pepper and m.s.g.
6. Add
7. more seasoning to taste, if necessary.
8. Last, add cooked
9. spaghetti
10. to
11. sauce
12. and
13. blend well.
14. Fill large baking dish half
15. full,
16. cover
17. with half the cheese, then add the rest of
18. the
19. spaghetti
20. mixture and cover with remaining cheese.
21. Bake 20 to 30 minutes in a preheated 350u0b0 oven.

fat, onions, green pepper, garlic, ground meat, tomatoes, chili powder, water, mushrooms, frozen green peas, whole kernel corn, salt, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=655820 (may not work)