Baked Spaghetti

My husband loves this recipe because its how his mother prepared spaghetti. She got the recipe from Virginia Rudd of North Carolina. The crock pot version is a staple in our house. Its great for company too, because its easy, yummy and makes a large amount.

Sprinkle of oregano
1 1/2 lbs ground beef
1 lg onion, chopped
3T Worcestershire sauce
1 (16 oz.) can tomatoes
1/2 lb. grated cheese
1 can cream mushroom soup
1/2 t. salt
1/8 t. pepper
1 t. chili powder
1 (8 oz.) tomato sauce
1 (8 oz.) pkg thin spaghetti

Brown beef & onion. Drain; add Worcestershire sauce, chili powder, sauce, tomatoes, tomato sauce, soup, salt & pepper. Cook slowly for 30 minutes. Cook Spaghetti for short time, rinse well & add to beef mixture. Put in 2 casserole dishes, sprinkle w/ cheese. Make sure spaghetti is completely under the sauce. Cover w/ foil. Bake for 30 min. in 350 oven. (Makes 2 9” square dishes). Freeze if desired.

Crock pot version: brown beef in microwave, then add all ingredients except cheese and spaghetti to crock pot. Cook on low for several hours until warm. Prepare spaghetti to pkg directions. Serve with grated cheese if desired.**