After extolling Aunt Elda's Casserole, I have to add a word about Mary's Mom's Spaghetti. I remember being served this many years back at Mary's Dad's house, and being amazed how much like AEC it was. Well ... yeah. Welcome to classic American casserole cooking. This one is a bit fancier (despite including catsup), but just as yummy.

Ingredients:

• 1½ lbs. Ground Beef
• 2 cloves Garlic
• 2 large Onions, chopped
  
• 8 oz. Rotini style pasta
  
• 16 oz. Tomato Sauce
• 16 oz. Water (use the tomato sauce can)
• ½ c. Catsup
• 1 tsp. Chili Powder
• ½ tsp. Allspice
• 1/3 tsp. Majoram
• 1/3 tsp. Thyme
• 1 dash Sugar
• 1 c. Mexicorn
• 1 can Mushrooms, Canned
• ½ c. Parmesan Cheese, shredded

Directions:

1. Brown beef, garlic, onion.
2. Make pasta.
3. Combine all in a casserole, top with cheese.
4. Bake 45 minutes at 350-375°

Serves: The note indicates "a single batch is plenty."

Note: Not really "spaghetti," but the rotini give it some scoopable substance, and catch the sauce nicely. Could be done with any pasta (with slightly different results).

Source: MEO