This is an interesting recipe. It contains several ingredients that I don’t think of as going with pasta.
The corn stands out as something that shouldn’t really be there to me. Onion and bell pepper could certainly belong in a pasta dish. The sauté nicely and give a little color in addition to their flavor.
But the corn seems strange. It does provide some color. It also provides a little crunch. But I can honestly say I have never had pasta with corn before.
I will say that I didn’t have the corn. It was interesting.
Much like other baked spaghetti recipes, the end result dish is a little on the dry side. I think I would probably add a touch more tomato sauce if I were to make the dish again.
My husband did find this dish quite enjoyable. He grew up on casseroles, so I think he found is nostalgic.
I didn’t hate it, I didn’t love it. I would eat it again . . .
HAMBURGER DELIGHT
1/4 Pound Thin Spaghetti
4 Tablespoons Melted Fat
1 Green Pepper, Chopped
1 Onion, Chopped
1/2 Cup Kernel Corn
1/4 Cup Grated Process Cheese
1/4 Pound Ground Beef
8 Ounces Tomato Sauce
1 Teaspoon Salt
Cook spaghetti as directed on package, drain. Combine with all other ingredients. Pour into a greased 1 quart casserole. Bake in a 350 degree oven for 1 hour.
Comments