Lyons Spaghetti
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
tomatoes
italian-style |
|
| ½ | cup |
vegetable oil
|
|
| 1 | pound |
mushrooms
fresh |
|
| 1 | pound |
ground beef, lean
|
|
| 1 | can |
mushrooms
condensed |
*
|
| 7 | ounces |
pasta, elbow macaroni
|
|
| 2 | medium |
green bell peppers
minced |
|
| 1 | pound |
american cheese
|
|
| 1 | large |
onions
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
tomatoes
italian-style |
|
| 118 | ml |
vegetable oil
|
|
| 453.6 | g |
mushrooms
fresh |
|
| 453.6 | g |
ground beef, lean
|
|
| 1 | can |
mushrooms
condensed |
*
|
| 202.3 | ml/g |
pasta, elbow macaroni
|
|
| 2 | medium |
green bell peppers
minced |
|
| 453.6 | g |
american cheese
|
|
| 1 | large |
onions
minced |
|
Directions
Brown meat, onions, green peppers and cooking oil.
Cook macaroni.
Then combine all the rest of ingredients and pour in 9x13 pan.
Bake at 350℉ (180℃). for about 1 hour.
