Saturday, July 30, 2011


This is an old recipe from my vintage recipe collection. It is from the early 50s.

1 lb lean ground beef
1/2 cup chopped yellow onion
1 can (10 3/4-oz)condensed cream of mushroom soup
1 can (10 3/4-oz)condensed tomato soup
1/2 tsp dried Italian seasoning
1/8 tsp garlic powder
1/2 tsp chili powder
1/4 tsp pepper
1/4 tsp hot sauce, optional
dash of ground red pepper
1 pkg (12-oz) spaghetti pasta
Parmesan cheese for topping

In a large skillet, cook the ground beef and onion until the meat is no longer pink and onion is tender. Drain and wipe excess fat from skillet with a paper towel.

Return the meat and onion to the skillet; add the cream of mushroom soup, tomato soup, Italian seasoning, garlic powder, chili powder, pepper, and hot sauce. Bring the mixture to a boil then reduce heat to low. Cover skillet and simmer for 20 minutes.

While sauce simmers, cook the spaghetti according to the package directions; drain well.

To serve, spoon the sauce over the hot spahetti and sprinkle with the Parmesan cheese.

Yield: 6 servings

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