Ground Beef and Spaghetti Casserole

An easy-to-prepare main dish that can feed the largest groups.


1 ¼ lbs ground beef (I have the butcher grind this from a round steak or roast)

1 quart boiling water

8 oz. thin spaghetti, broken into 2-3" pieces

2 16 oz. can crushed tomatoes (thick, not watery)

1 ½ tablespoons brown sugar

Ketchup as needed


Place the boiling water in 3-quart pan. Add the spaghetti and allow it to simmer until tender, but firm, while browning the beef in a large skillet. With a spatula, constantly turn and chop the meat until it is brown and in small pieces.

With a slotted spoon, add the spaghetti and tomatoes to the skillet. Add brown sugar and salt and pepper to taste. Depending on the size of the tomato can and the consistency of the tomatoes, you may need to add more ketchup to make a rich sauce. (Also add more brown sugar if needed.)

Turn the mixture into a 3-4 quart casserole dish and bake at 400 degrees for 30 minutes, or until bubbly. This is best served with corn bread and sweet pickles!

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