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Save a Penny Casserole

Total Time

Prep: 10 min. Bake: 30 min.

Makes

4-6 servings

At the office where I worked years ago, we women often shared our favorite recipes at lunchtime. This casserole came from a co-worker, and my family has enjoyed it for some 30 years. Besides being easy and quick to prepare, it's very economical. It serves well for church suppers and potlucks, and it's a real time-saver on washdays!

Ingredients

  • 1 pound ground beef
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (14-3/4 ounces) spaghetti in tomato sauce with cheese
  • 1 can (15 ounces) mixed vegetables, drained
  • 1 cup shredded cheddar cheese, optional

Directions

  1. Preheat oven to 350°. In a large skillet, cook beef until no longer pink; drain. Stir in soup, spaghetti and vegetables. Transfer to an ungreased 11x7-in. baking dish.
  2. Bake, uncovered, 30 minutes or until heated through. Sprinkle with cheese if desired; bake 5 minutes longer or until cheese is melted.

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