Carol, then in her teens, and the nice young man who would eventually become her husband bonded over this baked noodle dish the first time they met. We can’t promise you’ll find romance if you try this recipe at home, but you’ll enjoy a tasty and satisfying meal!
Ingredients
| 2 lbs. ground beef | 6 tablespoons Worcestershire sauce |
| 1 onion, chopped | 2 soup cans water |
| 3 cans tomato soup | 1 ½ lbs. shredded cheddar cheese |
| 2 cans cream of mushroom soup | 1 16-oz. box spaghetti noodles |
Preparation
1. Preheat oven to 350°F. Put water on to boil for noodles. In a large skillet, brown ground beef and onion together until meat is cooked through. Drain.
2. In a large pot over low heat, combine soups and Worcestershire sauce with the meat mixture, mixing well. Add cheese a handful at a time, reserving ½ cup.
3. Stir in water. Cook on low at no higher than a simmer, stirring occasionally, until the cheese melts.
4. Meanwhile, cook spaghetti until tender. Drain. Add to the rest of the ingredients and simmer 5 minutes, stirring occasionally.
5. Pour into two 9×13-inch baking pans. Cover with foil and bake 30 minutes.
6. Remove foil and sprinkle remaining cheese onto spaghetti. Continue baking, uncovered, for 15 more minutes.
Serves 12.
Nutritional Information: Calories: 680; Fat: 34g; Cholesterol: 125mg; Sodium: 1140mg; Total Carbohydrates: 45g; Dietary Fiber: 3g; Sugars: 8g; Protein: 42g.
Don’t miss Carol’s inspiring story about getting to know her future husband over a second helping of this dish!
