Spaghetti Casserole

• 8 oz. cooked spaghetti
• 2 lb. ground meat
• 1 can stewed tomatoes (14.5 oz.)
• 2 cans tomato sauce
• 1 can Ro-Tel, diced
• 1 (16 oz.) can creamed corn
• 1 can tomato soup
• 1 (6 oz.) can mushrooms
• 1 garlic clove, chopped
• 1/2 c. water
• 1/4 tsp. sugar
• 1 lb. Cheddar cheese, chopped
• 1 small onion, chopped
• 1 small green pepper, chopped
• 1 tsp. Mrs. Dash
• 1 tsp. black pepper
• 1 tsp. lemon pepper
• 1 tsp. Accent
• 2 Tbsp. Worcestershire sauce
• 1 envelope Lipton onion soup mix
• 1/4 tsp. oregano
• 1 can tomato paste (6 oz.)

1. Cook meat, onion, green pepper, garlic and mushrooms until meat is brown.
2. Combine soup mix, oregano, Worcestershire sauce, Accent, lemon pepper, black pepper, Mrs. Dash and water.
3. Then pour over meat and cook about 10 minutes.
4. Drain meat and pour in the stewed tomatoes, tomato sauce, tomato paste, creamed corn, tomato soup and Ro-Tel.
5. Cook approximately 10 minutes.
6. Add chopped cheese until melted.
7. Add sugar.

ground meat, tomatoes, tomato sauce, rotel, corn, tomato soup, mushrooms, garlic, water, sugar, cheddar cheese, onion, green pepper, black pepper, lemon pepper, accent, worcestershire sauce, onion soup, oregano, tomato paste

Taken from www.cookbooks.com/Recipe-Details.aspx?id=525346 (may not work)