You may also like
Categories:Viewed: 4 - Published at: 5 years ago
Ingredients
- 1 lb extra lean ground beef
- 6 slices bacon, diced, cooked crisp (save 2 tbsp of bacon dripping)
- 1 medium onion, chopped
- 1 34 cups spaghetti, broken into 3-inch pieces
- 1 (12 ounce) can tomatoes
- 1 (10 ounce) package frozen peas
- 1 (2 ounce) jar pimientos, drained, chopped
- 1 can sliced black olives
- 2 cups cheddar cheese, grated
- salt and pepper
Method
- In a skillet put the 2 tbsp of bacon dripping add onions and saute until tender (3 minutes).
- Add beef and cook until crumbly.
- Cook broken spaghetti until tender in a pot of boiling water.
- Drain and rinse the spaghetti with cold water.
- To the skillet add cooked spaghetti, tomatoes (with juice), peas, half of the pimentos, half of the olives and half of the cheese, mix with a fork until well blended.
- Add salt & pepper.
- Heat oven to 400F degrees.
- Butter a 13x9-inch casserole dish.
- Turn meat mixture into the casserole and sprinkle with the remaining cheese, pimentos and olives.
- Bake uncovered for 20 minutes.
