It's been over two years since I shared my last recipe on here. That's kind of sad, since I love cooking and photography so much, but my life's been so busy and fulfilling that I wouldn't have it any other way!
This is an original, true-Iowan recipe by Minnie Elkins, who was my great-grandmother. I can imagine there's a story behind the creation of the recipe. Maybe Grandma Minnie needed to make her spaghetti stretch to feed a few more hungry bellies, so she just threw in whatever was handy and no one was the wiser. ;) In any case, this dish is down-right tasty, satisfying home comfort cookin' at its best and it comes highly recommended by several generations of Minnie's kin.
- 1 lb. ground beef, moose, or caribou
- 1/2 C. chopped onion
- 1 lb. spaghetti, cooked
- 2 C. spaghetti sauce
- 1 (15.oz) can creamed corn
- 1/2 lb. cream cheese, cut
- 1 (10 3/4 oz.) can cream of mushroom soup
- Bread crumbs, buttered
Brown ground meat and onion in skillet. Cook spaghetti until done. Add to meat the spaghetti, sauce, corn, and cream cheese. Put in 2 quart baking dish and spread mushroom soup over top. Can use fine bread crumbs or two slices of bread, buttered; sprinkle evenly over top of mushroom soup. Bake 30 minutes at 350 degrees.