Brenda Cox from Raleigh, N.C., was looking for a recipe for making a baked spaghetti casserole like the one her mother used to make back in the 1950s. She remembers that her mother used tomato soup in her recipe. She has tried over the years to recreate the dish without success.
Wilma Muir from Street saw Cox's request and sent in a recipe for the casserole that she said she found in one of her old cookbooks called "A Campbell Cookbook, Cooking with Soup," revised in 1982.
This inexpensive and hearty casserole is made rich and zesty by tomato soup, cream of mushroom soup, green pepper, and cheese. It is a cinch to put together and will work with just about any type of pasta. You can also substitute ground chicken and turkey for the beef. It is a perfect dish to take along to a potluck. Serve this comforting baked noodle dish with garlic bread and a green salad, and you're sure to please both the kids and the grown-ups alike.
Stanley Levy from Baltimore is looking for a recipe for a potato dish he said he once had at a Cracker Barrel restaurant in Pennsylvania. He said it was similar to macaroni and cheese but was made with potatoes instead of pasta.
Steve Frazer from Reisterstown is looking for the recipe for a chocolate chip cake that was sold at the original Miller's delicatessen in Northwest Baltimore in the 1970s. He said it was a very dense cake, perhaps made with sour cream, and with an abundance of chocolate chips with a sugary crunchy topping.
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Baked spaghettiCopyright © 2015, The Baltimore Sun
Makes seven servings
1 pound spaghetti
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
1 medium clove garlic, minced
1 10 3/4-ounce can condensed cream of mushroom soup
1 10 3/4-ounce can condensed tomato soup
1 cup water
2 cup shredded sharp cheddar cheese
Preheat oven to 350 degrees
Bring a large pot of lightly salted water to boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve
In a large skillet over medium heat, brown the beef, and saute the onions, green peppers and garlic; drain fat.
Stir cream of mushroom soup, tomato soup and water into skillet with meat. Add reserved pasta into meat and soup mixture along with ½ of the cheese; mix together well. Spread mixture into a greased 9 x13 inch baking dish or 2 quart casserole. Top with remaining cheese.
Bake in preheated oven for 20 to 30 minutes until hot and cheese is melted.