CROCK POT SPAGHETTI SAUCE
1 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped bell pepper
1 c. chopped celery
1 clove minced garlic
1 tsp. Italian herb seasoning
1 can stewed tomatoes
1 can tomato paste
1 lg. can tomato sauce
1 lg. can water
1 pkg. spaghetti sauce seasoning

Brown ground beef with onion, bell pepper and garlic. Drain well and put into crock pot with all other ingredients. Have crock pot on high until sauce comes to a boil and then turn it to low and simmer for 6 hours. Serve hot over favorite noodles (our family likes egg noodles) and goes well with the garlic bread, and a fresh salad. Chopped bell pepper and celery can be kept in the freezer until ready to use. Be sure to rinse well before adding to any recipe to remove freezer taste.

CROCK POT PIZZA
1/2 lb. ground beef
1/2 c. chopped onion
1 (8 oz.) pkg. Kluski egg noodles, cooked & drained
1 small can spaghetti sauce
1/4 c. water (or as needed to moisten)

PIZZA TOPPING
Mushrooms
Pepperoni
Green pepper strips
Olives
Onions
Shredded Mozzarella cheese

Brown ground beef and onion together. Pour pizza or spaghetti sauce, egg noodles and water over beef mixture. Simmer until heated through. Put in crock pot on low heat. Add pizza topping. Let cook until heated through and cheese is melted.

CROCK POT SPAGHETTI AND MUSHROOMS
1-1/2 lbs. ground beef
1-1/2 tsp. Italian seasoning
2 tbsp. dry onions
1/2 tsp. garlic powder
1 tsp. salt
1 (4 oz.) can mushrooms
3 c. tomato juice
2 (8 oz.) cans tomato sauce
1 (4 oz.) pkg. spaghetti, broken in pieces

Brown ground beef in skillet. Place in crock pot. Add all remaining ingredients (except dry spaghetti) and stir together. Cook on high 4 to 5 hours. Add dry spaghetti and stir in. Cook on high for 1 hour more. Can be doubled.

SPAGHETTI WITH ITALIAN SAUSAGE
2 lbs. Italian sausage (sweet, hot, or mild)
48 oz. spaghetti sauce
1 (6 oz.) can tomato paste
Green pepper, sliced thin
1 lg. onion, sliced thin
1 tbsp. Parmesan cheese
1 tsp. parsley flakes
1 c. water

Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining ingredients in slow cooker. Add drained sausage and cover; cook on low 4 hours. Increase to high; cook 1 hour more. Cut sausage in bite-size slices and serve over cooked spaghetti. Sprinkle with more Parmesan, if desired.

ITALIAN SPAGHETTI SAUCE
2 lbs. ground beef
1 med. onion, finely chopped (about
1/2 c.)
1 green pepper, finely chopped
2 (15 oz.) cans tomato sauce
2 (12 oz.) cans tomato paste
1 (7-1/2 oz.) can pitted ripe olives, drained & sliced
2 (1-1/2 oz.) envelope Italian style spaghetti sauce mix*
3 c. water
1 tbsp. sugar
2 cloves garlic, crushed
1 bay leaf, crumbled

*Use mix with mushrooms Cook and stir ground beef, onion and green pepper until meat is brown and onion is tender. Stir in remaining ingredients. Cover, simmer 1 1/2 hours, stirring sauce occasionally. 

SPAGHETTI SAUCE
4 lbs. ground chuck
Vegetable oil
1 (No. 2 1/2) can Contadina tomato sauce
1 (No. 2 1/2) can Contadina whole tomatoes
2 lg. cans or 4 sm. cans Contadina  tomato paste
8 oz. fresh mushrooms, sliced thin
1 c. red wine (Burgundy) (optional)
3 c. water
3 tbsp. ground oregano
1/2 c. Stella Romano cheese or Kraft
Grated Parmesan
Salt and Pepper

Use 10 quart pot. Cover bottom of pot with oil. Add meat and brown. Add tomato sauce and tomatoes (crush each tomato in your hand as you add them). Stir in tomato paste, mushrooms, wine, water, oregano and cheese. Salt and pepper to taste. Cover. Cook on low heat for 3 1/2 hours. Stir every 15 to 20 minutes, scraping the bottom of the pot clean. If sauce is too thick, add small amount of water. Serve next day, for best flavor, over spaghetti or Vermicelli with grated cheese and garlic bread. Sauce will keep in refrigerator for 1 week. Freeze unused sauce. 

SPAGHETTI SAUCE
1-2 lb. ground beef
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1 c. tomato puree
1 tsp. oregano
2 cloves garlic, crushed
1/2 tsp. salt
1 c. mushrooms

Brown beef. When light brown add onion and peppers, cook 5 minutes. Add paste and puree. Season with oregano and garlic. Add 3/4 cup water. Add mushrooms. Let simmer while you cook spaghetti.

SPAGHETTI SAUCE
3 lbs. ground beef
6 sticks pepperoni
32 oz. tomato sauce
2 (16 oz.) cans tomatoes
2 tbsp. oregano
2 tbsp. garlic powder
1 tsp. cayenne pepper

Cook ground beef; drain grease. Cut pepperoni in 1 inch square blocks. Mash tomatoes. Add remaining ingredients in large kettle and slow cook for 10 hours. Add salt to taste and add a dash of pepper.

MARINARA SPAGHETTI SAUCE
2 tbsp. olive or salad oil
2 garlic cloves, minced
1 sm. onion, chopped
1 (16 oz.) can tomatoes
1 (6 oz.) can tomato paste
1 tbsp. sugar
2 tsp. basil
1 1/2 tsp. salt

In medium saucepan over medium heat, in hot olive oil, cook garlic and onion until tender, about 5 minutes. Stir in tomatoes and their liquid; add remaining ingredients. Reduce heat to low. Cover and cook 20 minutes or until mixture is thickened, stirring occasionally.

MEATBALLS FOR SPAGHETTI SAUCE
1-1 1/2 lb. hamburger
2 c. dried can bread crumbs
1 c. Mozzarella cheese
2 eggs, beaten
1/3 c. water
2 tsp. parsley
Dash of garlic
Salt and pepper

Mix everything thoroughly and roll into balls. Bake in oven with a little sauce over meatballs for 45 to 60 minutes at 350 degrees.

SPAGHETTI SAUCE FOR A CROWD
 2 lg. onions, chopped
3 lg. cans whole tomatoes
4 (6 oz.) cans tomato paste
1 qt. jar spaghetti sauce
1/2 c. chopped parsley
3 tbsp. sugar
1 tbsp. salt
4 tsp. oregano
2 bay leaves
Garlic salt
1 1/2 lbs. ground beef or turkey

Cook meat and onions. Dump in rest of ingredients and simmer 2 hours.

SPAGHETTI SAUCE AND MEATBALLS
1 lb. hamburger
1 egg
1 1/2 c. crushed cracker crumbs
1 tbsp. Parmesan cheese
1/2 tsp. (each) garlic powder, salt,
dry mustard
3 tbsp. milk
1/4 tsp. pepper

Mix and make small meatballs; set aside.

SAUCE
1 lg. can tomato sauce
Sm. can tomato paste
1 1/4 c. water
1/2 c. chopped onions
2 minced garlic buds
1 bay leaf
1/4 tsp. pepper
1/2 tsp. salt
1 tbsp. Italian seasoning

Mix together; bring to boil, then simmer on low heat 20 minutes. Place raw meatballs in sauce and simmer another 40 to 45 minutes. Serve on spaghetti.

CHICKEN SPAGHETTI
1 lg. can whole tomatoes
1 chopped onion
1 can cream of chicken soup
2 to 3 cans Swanson's boned chicken
in broth
1 tbsp. Worcestershire sauce
Dash of Tabasco
Garlic powder to taste
Salt & pepper
1 can cream of mushroom soup
1 box of spaghetti
Med. or sharp cheddar, grated on top

In large pot combine tomatoes and onion, mashing up tomatoes with hands or blender. Cook on medium until onions are cooked. Add cream of chicken soup, boned chicken and seasonings. Heat thoroughly. Cook spaghetti by standard directions. In buttered 9 x 13 inch pan, place spaghetti, heated mixture (saturate), spread canned mushroom soup and top with grated cheese. Cook at 350 degrees until bubbly hot and cheese is melted, about 20 to 25 minutes.

CHICKEN SPAGHETTI
6 cooked chicken breasts
4 stalks celery, chopped
1 (12 oz.) pkg. spaghetti, broken
into 2 inch pieces
2 cans cream of mushroom soup
2 oz. jar diced pimento
4 tsp. parsley
1/2 tsp. accent
1 green pepper, chopped
1 1/2 c. chicken broth
1 lb. grated Velveeta
3/4 c. white cooking wine
2 tbsp. Italian seasoning
1/2 c. buttered bread crumbs

Cook chicken and cut into bite-sized pieces. Cook spaghetti. Cook pepper and celery in chicken broth until tender. (I also add some onion and mushrooms.) Combine all ingredients except bread crumbs and pour into a buttered 9 x 13 inch baking dish. Top with bread crumbs. Bake at 350 degrees for 30 minutes. Can be made the day before and refrigerated.

CROCK POT SPAGHETTI
2 (15 oz.) cans tomato sauce
3 tbsp. dry minced onion
3 tbsp. Italian seasoning
Pinch of garlic powder
1/2 c. pre-cooked ground beef
2 to 3 oz. dry spaghetti

In crock pot, mix first 5 ingredients. Cook on low for all day, high for half a day. (NOTE: Raw beef can be used, but sauce will be "fattier".) No more than an hour before serving, boil spaghetti according to package directions, drain and rinse. Mix into spaghetti sauce. NOTE: The spaghetti will absorb the sauce and swell over time. It will still taste good!. Serves 3 people.

SPAGHETTI CASSEROLE
1 - 1 1/2 lbs. ground beef
1 can tomato soup
8 oz. box spaghetti
Cheese

Cook spaghetti as written on box. Brown ground beef; drain. In bowl add cooked spaghetti, cooked ground beef, tomato soup. Mix well, pour into casserole dish. Sprinkle with grated cheese. Bake at 350 degrees until hot and bubbly and cheese starts to brown, about 15 minutes.

RAVIOLI CASSEROLE
1 tbsp. oil
1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
1 can spinach, drained & chopped (save 1 c. liquid)
1 (15 oz.) can spaghetti sauce with mushrooms
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 tsp. salt
2 c. spaghetti (broken up) cooked & drained 1/4 c. oil
1 c. grated cheddar cheese
1/2 c. bread crumbs
2 eggs, beaten

Brown beef, onion, garlic in oil. Add enough water to spinach liquid to make 1 cup; add to meat mixture. Add spaghetti sauce, tomato sauce and paste, salt; mix well, simmer 10 minutes. Mix macaroni, salt, and oil, add cheese and spinach. Then add bread crumbs and eggs; mix well. Spread macaroni mixture in 13"x9" greased pan. Spoon meat mixture over macaroni. Bake at 350 degrees about 30 minutes. Remove, cool 10 minutes before serving.

SALMON CASSEROLE
2 salmon steaks
2 tsp. salt
1/4 tsp. pepper
1/4 c. flour
4 tbsp. butter
2 c. sliced onions
1 c. chopped green pepper
3 stalks celery, chopped
2 tbsp. cornstarch
2 c. chicken broth, made with bouillon
1 c. canned corn kernels
2 tbsp. soy sauce
1 tsp. sugar
7 oz. spaghetti cooked & drained

Cut salmon in 2" cubes, discarding bones. Dip cubes in mixture of flour, salt and pepper, coating all sides, in butter sauté the salmon, onions, green pepper and celery 10 minutes. Mix cornstarch and broth until smooth. Add to skillet, stirring constantly until it reaches the boiling point, then cook over low heat 5 minutes. Taste for seasoning. Spread spaghetti in buttered casserole and arrange salmon over it. Pour sauce over all. Cover the casserole. Bake in 350 degree oven with cover on for 30 minutes. Remove cover and cook 5 minutes.

ITALIAN EGGPLANT CASSEROLE
4 oz. whole wheat spaghetti, broken into 2 in. pieces
1 lg. eggplant, peeled and cut into 1/2 in. cubes (6 c.)
1 med. onion, chopped
1 med. carrot, chopped
1 sm. zucchini, chopped
1 (4 1/2 oz.) can sodium reduced tomatoes
1 (6 oz.) can sodium reduced tomato paste
2 cloves garlic, minced
1 1/2 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
1/2 tsp. pepper

Cook spaghetti according to directions; drain. Meanwhile, in a steamer basket, place eggplant, onion, carrot, and zucchini. In a Dutch oven, place filled basket over, but not touching, boiling water. Cover and reduce heat. Steam for 5 to 7 minutes or until vegetables are crisp tender; remove from Dutch oven. In a large mixing bowl, stir together steamed vegetables, undrained tomatoes, paste, garlic, basil, oregano, and pepper. Spread 2 cups tomato mixture on the bottom of a 12 x 7 1/2 x 2 inch baking dish. Top with cooked spaghetti; sprinkle with Parmesan cheese if desired. Spoon remaining tomato mixture over top; sprinkle with a dash more Parmesan. Bake, uncovered, in a 350 degree oven for 30 to 35 minutes or until bubbly. Serves 6.

SPAGHETTI CASSEROLE
1 lb. ground beef
1 lg. onion, chopped
1 tsp. salt
2 tsp. chili powder
2 c. kidney beans
1 1/2 c. raw spaghetti
3 c. tomato juice
1/4 tsp. pepper
1 tbsp. Worcestershire sauce
Mozzarella cheese, grated

Brown ground beef. Add onion, salt and pepper and chili powder. Cook until tender. Arrange in 2 1/2 quart greased casserole with kidney beans and spaghetti broken in small pieces. Add tomato juice, Worcestershire sauce and bake for 1 hour at 350 degrees. When done, sprinkle with Mozzarella. Return to oven until melted.

ITALIAN CASSEROLE
2 lbs. ground beef
1 sm. can mushrooms
1/2 c. celery, chopped
1/2 c. onion, chopped
1 envelope spaghetti sauce mix
1/2 c. Parmesan cheese
1 c. sharp cheese, shredded
1/2 c. sour cream
2 tbsp. margarine, melted
8 oz. pkg. spaghetti (cook according to pkg.)
1 (8 oz.) can tomato sauce
1 can crescent rolls

Brown onions, celery, mushrooms and meat. Drain. Stir in cooked spaghetti, tomato sauce and spaghetti sauce mix. Heat until bubbly. Add sour cream. Put in large 13 x 9 x 2 inch baking dish. Top with shredded sharp cheese. Place triangles of crescent rolls on top. Sprinkle Parmesan cheese over all, pour melted margarine over all. Bake at 375 degrees for 20 to 25 minutes. Serves 8 to 12. Freezes well.

ITALIAN BEEF CASSEROLE
1 lb. ground sausage, browned or 1 lb. pepperoni, sliced
2 c. spaghetti sauce
1 1/2 c. water
1 3/4 c. raw macaroni
Dried Italian seasonings to taste (1 tsp.)
1 can string beans (drained)
1 c. shredded Mozzarella cheese (or more)

Combine everything except cheese in very large mixing bowl. Bake at 350 degrees for 1 hour. Remove, add cheese to top, cover with foil and bake or let set for approximately 10 minutes. Quick and easy meal. 

SPAGHETTI CASSEROLE
1 lb. ground beef
1 lg. onion, chopped
1 tsp. salt
2 tsp. chili powder
2 c. kidney beans
1 1/2 c. raw spaghetti
3 c. tomato juice
1/4 tsp. pepper
1 tbsp. Worcestershire sauce
Mozzarella cheese, grated

Brown ground beef. Add onion, salt and pepper and chili powder. Cook until tender. Arrange in 2 1/2 quart greased casserole with kidney beans and spaghetti broken in small pieces. Add tomato juice, Worcestershire sauce and bake for 1 hour at 350 degrees. When done, sprinkle with Mozzarella. Return to oven until melted.

SWEET SPAGHETTI SAUCE
1 lb. thin spaghetti
6 slices bacon, chopped
1 onion, chopped
2 med. cans tomatoes (including liquid), chopped
Salt & pepper
2 tsp. sugar

Break spaghetti into inch size pieces and cook according to instructions on box. In skillet fry bacon and onion until crisp. Add tomatoes, salt (to taste) pepper and sugar. Add this mixture to cooked and drained spaghetti using pot spaghetti cooked in. Stir and reheat when ready to serve. Serves 4.

PEPPERONI SPAGHETTI
2 c. milk
3 eggs, beaten
1 c. sautéed vegetables in butter
(onions, celery and green peppers)
1 (16 oz.) jar spaghetti sauce
1 can Campbell's tomato soup
1 c. Mozzarella cheese
1 1/2 c. sliced pepperoni
1 lb. thin spaghetti

Combine milk, eggs and sautéed vegetables. Shred cheese. Cook spaghetti until tender, drain well. Place spaghetti in a 13 x 9 baking dish. Mix sauce and soup together and pour one half over spaghetti. Sprinkle 1/2 cheese. Place pepperoni, then sauce, then cheese. Bake at 350 degrees for 15 minutes. Let stand for 15 minutes before cutting into squares. Serve hot or cold.

ITALIAN EGGPLANT CASSEROLE
4 oz. whole wheat spaghetti, broken into 2 in. pieces
1 lg. eggplant, peeled and cut into
1/2 in. cubes (6 c.)
1 med. onion, chopped
1 med. carrot, chopped
1 sm. zucchini, chopped
1 (4 1/2 oz.) can sodium reduced tomatoes
1 (6 oz.) can sodium reduced tomato paste
2 cloves garlic, minced
1 1/2 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
1/2 tsp. pepper

Cook spaghetti according to directions; drain. Meanwhile, in a steamer basket, place eggplant, onion, carrot, and zucchini. In a Dutch oven, place filled basket over, but not touching, boiling water. Cover and reduce heat. Steam for 5 to 7 minutes or until vegetables are crisp tender; remove from Dutch oven. In a large mixing bowl, stir together steamed vegetables, undrained tomatoes, paste, garlic, basil, oregano, and pepper. Spread 2 cups tomato mixture on the bottom of a 12 x 7 1/2 x 2 inch baking dish. Top with cooked spaghetti; sprinkle with Parmesan cheese if desired. Spoon remaining tomato mixture over top; sprinkle with a dash more Parmesan. Bake, uncovered, in a 350 degree oven for 30 to 35 minutes or until bubbly. Serves 6.

V-8 SPAGHETTI CASSEROLE
8 oz. pkg. spaghetti
1 lb. ground meat
1 (11 oz.) can tomato soup
1 chopped onion
1/2 tsp. hot pepper sauce
1 c. V-8 cocktail vegetable juice
1 clove garlic
8 oz. sharp Cheddar cheese, shredded
1/2 c. black olives
1 sm. can mushrooms
1/3 c. Parmesan cheese

Cook spaghetti until tender and drain. Fry ground meat just until it barely looses its color. Add onion and cook until soft. Mix all ingredients together and put in a baking dish. Bake in a 350 degree oven for 30 minutes. 

CORN CASSEROLE
1 (16 oz.) can whole kernel corn, do not drain
1 (16 oz.) can cream style corn
1 c. grated cheese, any kind or mix kinds
1/2 stick oleo or butter
1 c. broken up raw spaghetti

Bake at 350 degrees in 9 x 13 casserole for about 1 hour. Stir once while baking. 

TUNA CASSEROLE
1 c. milk
1/2 c. salad dressing
1 (10 1/2 oz.) can cream of celery soup
2 (7 oz.) cans tuna, drained and flaked
1 (10 oz.) pkg. frozen peas and carrots, cooked and drained
5 oz. spaghetti, cooked and drained
1 tbsp. chopped chives

Preheat oven to 350 degrees. Combine milk, salad dressing, and soup. Heat on low, stirring until sauce is smooth. Add tuna, vegetables, spaghetti, and chives; mix well. Pour into 2 quart casserole. Bake 35 minutes. Serves 6.

COLD SPAGHETTI SALAD
Cherry tomatoes, cut up
1 cucumber, sliced
1 green pepper, sliced
1/2 bottle Schilling Salad Supreme
Seasoning
1 lb. vermicelli spaghetti, cooked
(rinse, drain in cold water)
1 (8 oz.) bottle Italian dressing
1 pkg. sliced pepperoni

Chill and serve. 4 servings.

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