Title: Yummasetti
Categories: Pasta Meat Entree Casserole
Yield: 12 To 16 svgs
| 2 | tb | Butter |
| 1 | lg | Onion, chopped |
| 3 | lb | Ground beef |
| 1 | lb | Pkg. spaghetti noodles, cooked |
| 1 | pt | Peas, slightly cooked |
| 2 | | 10 3/4 oz. cans mushroom soup |
| 10 1/2 | oz | Can cream of celery soup |
| 1 | c | Sour cream |
| 1/2 | | Loaf buttered bread, toasted and made into crumbs |
SOURCE: A Cook's Tour of Iowa by Susan Puckett, copyright 1988, ISBN
#0-87745-191-5 & O-87745-289-X paper. MM format by Ursula R. Taylor who got
this from Tspn. in the June 1995 cookbook swap on Delphi Cust 229.
Preheat oven to 350~. In a large skillet, melt butter. Saute" onion in
butter till soft. Add ground beef and cook until meat is no longer pink.
Drain off excess fat. Put all ingredients except the bread crumbs into a
large bowl and mix. Pour into roaster, top with bread crumbs, and bake in
preheated oven for 45 minutes. Makes 12 to 16 servings.
PERSONAL NOTE from Ursula Taylor - folks I see no reason why you can't
put this in an ovenproof casserole if you have one big enough and cook in
that ~ rather than in a roaster. At least you wouldn't have to clean up a
roasting pan.