My husband, Josh, and I both grew up on farms. This was a staple, and is now a staple in our family menu. I’m not sure why it’s called “Spaghetti Hot Dish,” because it doesn’t use spaghetti noodles nor is it in a casserole dish, as hot dishes are (I’ll have to ask my mother-in-law). Either way, it’s an easy recipe, likely with ingredients you already have at home. Given fall is here, I thought this is a perfect hot, stomach-filling meal, which can easily be served in a baggie to those working in tractors and trucks.

Prep time: However long it takes to get the ingredients measured.

Cook time: 30 minutes

Servings: 8 (1.5 cups each)

Ingredients:

2 cups elbow macaroni

1.75 lbs. ground beef

A few shakes of Lawry’s Seasoned Salt (or any brand seasoned salt)

2 – 10.5 oz. cans of tomato soup (to reduce sodium, use lower salt tomato soup)

¾ c. brown sugar

1 tbsp. lemon juice (I usually add more for some additional tang)

Bread (optional)

Directions:

Boil macaroni. Drain when cooked.

While macaroni is cooking, fry hamburger in a larger pot than the macaroni and add a few shakes of seasoned salt. Drain hamburger after cooked.

Put hamburger back in the larger pot.

Add tomato soup and lemon juice to the larger pot. Stir.

Add brown sugar to the larger pot – start with a ½ cup, stir, and then add the remaining ¼ cup.

Add strained macaroni to the larger pot. Stir.

Simmer on lowest setting for about 10 minutes to allow flavor to infuse in the macaroni.

Josh loves it served with sliced bread – he heaps it on the bread and eats it.

Enjoy!

Nutrition Facts: https://bit.ly/spaghettihotdish