Beef and pasta stretch a dollar



Linda Johnson of Hamilton Square, N.J., was looking for a recipe for a casserole she called Yankee Spaghetti. Matthew Fogner of Salisbury, N.C., sent in his recipe for a spaghetti casserole that bears the same name and sounds very close to what Johnson wanted. While his recipe doesn't have all the ingredients that Johnson remembers hers having, it does come pretty close.

I tested this somewhat old-fashioned, stick-to-your-ribs recipe using lean ground beef, but ground turkey or chicken could easily be substituted. If you wanted to spice it up some, you also could add some sausage to the meat mixture.

This recipe probably comes from a time before Hamburger Helper was on the market, and people who needed to stretch a dollar developed recipes to use ground beef and pasta in different and interesting ways.


Elsie Douglass of Glen Burnie is looking for a recipe for Smith Island Chocolate Cake. It is a seven-layer white cake with chocolate icing.

Jane Snow of Bordentown, N.J., is looking for an appetizer recipe for Spatini Cocktail Hotdogs. It was popular in the 1970s.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

Yankee Spaghetti

Serves 6 to 8

1-pound box spaghetti noodles

2 1/2 pounds ground beef

1 small onion, diced

1 (10 3/4 ounces) can cream of mushroom soup

8 ounces (2 cups) sharp cheddar cheese, shredded

Preheat oven to 350 degrees. Grease a large Pyrex dish and set aside. Cook pasta according to package directions. Meanwhile, in a large skillet, brown ground beef and onion together. Drain fat.

Drain pasta and place half the noodles in the prepared dish and top with half of the ground-beef mixture. Spread the cream of mushroom soup over ground beef. Top with the rest of the noodles, then spread the shredded cheddar cheese over the top.

Bake for 30 to 40 minutes or until cheese is bubbling.

Per serving (based on 8 servings): 590 calories, 36 grams protein, 30 grams fat, 13 grams saturated fat, 44 grams carbohydrate, 2 grams fiber, 113 milligrams cholesterol, 497 milligrams sodium

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