Simple Spaghetti

Tammy: My family raved about this recipe! They even happily ate the leftovers! And it couldn’t be easier. You mix up the sauce, with cooked ground beef and canned mushrooms, and freeze it. The thawed sauce is cooked in the slow cooker, and you add the dry spaghetti noodles to cook for the last 45-60 minutes. Very saucy, great flavor; you can’t go wrong here!
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Assembly Directions:
In a large bowl, mix together the ground beef, tomato sauce, tomato juice, mushrooms, minced onion, salt, garlic powder and Italian seasoning. Stir until evenly combined.

Freezing Directions:
Put sauce mixture into a one-gallon freezer bag. Seal, label and freeze.

Serving Directions:
Thaw sauce mixture at least overnight in the refrigerator. Put the thawed sauce mixture in a slow cooker. Cover and cook on Low for 6 hours, or on High for 3 hours. Take the dry spaghetti and break into thirds. Turn the slow cooker on High (if it isn’t already), add the broken spaghetti pieces and stir to combine. Cook on High for 45 minutes to 1 hour; until spaghetti is cooked to your preferred tenderness.

Comments:
My family loved this recipe! I used sliced mushrooms because they’re so easy to pick out for my kids… they never even knew this recipe had mushrooms in it! One recipe will fit in a 3 quart slow cooker. If you mix up multiple batches at once, one recipe of the sauce equals 6-1/2 C.

Nutritional Info: Simple Spaghetti
Per Serving: 533 Calories; 17g Fat (28.1% calories from fat); 35g Protein; 62g Carbohydrate; 6g Dietary Fiber; 79mg Cholesterol; 2071mg Sodium.
Exchanges: 3 Grain (Starch); 3-1/2 Lean Meat; 3 Vegetable; 1 Fat.