Better Than Expected

I wasn’t really sure what to expect with this dish. Who knows what Irish Italian is?

I honestly wasn’t expecting to like this dish. Somehow spaghetti with cream of mushroom soup just didn’t sound appealing.

Thankfully I was pleasantly surprised. The dish was actually really good.

The sauce ends up being very creamy, I would think because of the soup.

It does not have the traditional spaghetti flavor. It still tastes like tomato from the tomato soup. The creaminess is where it changes.

The sauce is very thick after the 45 minute cooking time.

My biggest complaint would be that there wasn’t enough. There were no leftovers. . .

So I do not know what Irish Italian is, but we liked it!

Irish Italian Spaghetti

1 Onion, Chopped

2 Tablespoons Oil

1 Pound Ground Beef

1 Teaspoon Salt

1/2 Teaspoon Chili Powder

1/2 Teaspoon Tabasco Sauce

1/4 Teaspoon Black Pepper

Dash Red Pepper

1 Can Condensed Cream of Mushroom Soup

1 Can Condensed Tomato Soup

8 Ounces Long Spaghetti

1/2 Cup Grated Parmesan Cheese

Cook onion in oil until golden. Add meat and seasonings, brown lightly. Cover and simmer for 10 minutes. Add soups, cover and simmer for 45 minutes. Cook spaghetti in boiling salted water until al dente. Drain and rinse with hot water. Arrange spaghetti on a platter. Pour sauce over the top. Sprinkle with cheese.