It has been in the family since my grandmother got it from a World War II-era recipe book designed to help people with the vagaries of war-time food rationing. The dish was called Irish-American Spaghetti. As a child, my father remembers it being one of the meals he had about every other week. The only variation from the original recipe has been his addition of mushrooms to the mix.
1 lb of noodles
1 lb of ground beef
Sauce:
2 cans tomato soup
2 cans cream of mushroom soup
1 or 2 cans of mushroom pieces and stems, undrained
3 tbsp California blend garlic powder
1 tbsp oregano
1 tbsp onion powder
1/2 tbsp chili powder
A few shakes of salt and pepper to taste
Stir in sauce ingredients on medium/high heat. It should be starting to boil by the time they're all in. Start to brown the beef and turn the sauce to low heat and let simmer. Once the beef is browned, dump it in the sauce pan and simmer while the noodle water boils. After noodles are done and drained, dump the sauce into the noodle pot, mix, and enjoy! Serves 4-6 people depending on how hungry they are.
1 lb of noodles
1 lb of ground beef
Sauce:
2 cans tomato soup
2 cans cream of mushroom soup
1 or 2 cans of mushroom pieces and stems, undrained
3 tbsp California blend garlic powder
1 tbsp oregano
1 tbsp onion powder
1/2 tbsp chili powder
A few shakes of salt and pepper to taste
Stir in sauce ingredients on medium/high heat. It should be starting to boil by the time they're all in. Start to brown the beef and turn the sauce to low heat and let simmer. Once the beef is browned, dump it in the sauce pan and simmer while the noodle water boils. After noodles are done and drained, dump the sauce into the noodle pot, mix, and enjoy! Serves 4-6 people depending on how hungry they are.
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