One-Skillet Spaghetti

One-Skillet Spaghetti

1 lb ground beef
2 medium onions,chopped
1 can tomatoes(28 oz)
3/4 cup chopped green pepper
1/2 cup water
1 can mushroom stems/pieces(4 oz)
2 teaspoon salt
1 teaspoon sugar
1 teaspoon chili powder
1 pkg thin spaghetti(7 oz)
1 cup shredded cheddar cheese

Cook and stir meat and onions in large skillet or Dutch oven until meat is
brown. Drain off fat. Stir in tomatoes (with liquid) and remaining
ingredients except Cheddar cheese; break up tomatoes.

TO COOK IN SKILLET: Heat mixture to boiling. Reduce heat; cover and simmer,
stirring occasionally, until spaghetti is tender, about 30 minutes. (A
small amount of water can be added if necessary.) Sprinkle with cheese.
Cover and heat until cheese is melted.

TO COOK IN OVEN: Pour mixture into ungreased 2- or 2 1/2-quart casserole.
Cover and bake in 375' oven, stirring occasionally, until spaghetti is
tender, about 45 minutes. Uncover; sprinkle with shredded Cheddar cheese
and bake about 5 minutes.

Yield: 7 servings