I received this recipe from my mom. When my Pawpaw was sick, a good friend would bring them a meal every couple of weeks. This was one of the meals he brought.
I serve this now at family gatherings because it makes a lot and it’s easy. In fact, my aunt who doesn’t like to cook, asked me for the recipe. She made it and sent me a picture.
I’ve modified the recipe from the original to suit our family. Here’s my version and some tips at the end.
You’ll Need:
1 lb spaghetti noodles
1 lb ground beef
1 onion, chopped
1 clove garlic , chopped
2 (15 oz) cans cream of mushroom soup
2 (10 oz) cans Rotel tomatoes
1 (15 oz) jar Cheez Whiz
1 TBS Italian seasoning
2 tsp Old Bay seasoning, optional
Salt and pepper to taste
Grated cheese for the top, optional
Step 1: Using a large pan, brown the beef and onion until it’s cooked through. Add garlic close to the end of cooking so it doesn’t burn. Drain any grease, then return the meat to the pan.
Step 2: Boil the spaghetti noodles according to the package directions. While the noodles are boiling, preheat your oven to 350° .
Step 3: Mix everything except the noodles and grated cheese into the meat and onions. Sometimes I add in a handful of grated cheese for luck. Combine until the Cheez Whiz is melted and everything is mixed well.
Step 4: Add the noodles a little bit at a time so they don’t clump together. Mix after each addition. ( I usually just add the noodles straight from the noodle pot into the meat and cheese mixture).
Step 5: Adjust the seasoning. The soup and cheese are already salty so I hardly ever add more salt. If the mixture seems like it needs it, add some of the noodles’ cooking water.
Step 6: Spray or grease a 9×13” pan. Spoon the noodle mixture into the pan and try to smooth it evenly. Top with the grated cheese and bake until bubbly, about 15-20 minutes. ( Sometimes I don’t put it in the oven. Or I use a very big oven proof skillet and put it in the oven instead of using an extra pan.)
KellRae’s Kitchen Tips: Some store brand Cheez Whiz is stronger than the name brand. I can use ½-¾ of a jar, instead of the whole jar.
This recipe doubles easily. Just use a REALLY big skillet or mix the noodles and meat mixture right in the baking pans.
This also freezes well. I’ve only had mine frozen for around a month but I’m sure it will last longer. When it’s just me and my husband, I will either halve the recipe or put half of it in the freezer.
Until next time, take care of the people you love and don’t forget to make a few memories worth telling.
If you’re still hungry… 🍴
A few recipes you may like are coming soon
🍽️ Rooster and Rice from a Crawfish Boil
Bean Dip
🍽️ Chicken Salad
Grab a cup of coffee and stay a while…☕
A few stories you may like are coming soon
The Rooster Who Came to the Baby Shower
The Brick Patio
Pull up a chair…🪑
Around here, recipes are meant to be shared right along with the stories that go with them. Do you have a dish you’re always asked to take to gatherings? I’d love to hear about it!