I cannot thank you enough, Holiday, for this wonderful-sounding recipe!!!
SMOKEHOUSE SPAGHETTI
½ LB. SPAGHETTI NOODLES (COOKED & DRAINED)
1 LB. BACON (FRIED & CRUMBLED)
2 ONIONS, CHOPPED
3 LB. HAMBURGER-BROWNED
3 – 8 OZ. CANS TOMATO SAUCE
1 PINT SPAGHETTI SAUCE
½ TSP. OREGANO
½ TSP. GARLIC SALT
3 – 4 OZ. CANS MUSHROOMS W/ JUICE
½ LB. MOZZARELLA CHEESE - GRATED
½ LB. CHEDDAR CHEESE – GRATED
FRY TOGETHER BACON, HAMBURGER, & ONIONS. STIR IN TOMATO & SPAGHETTI SAUCE. ADD SALT & PEPPER TO TASTE. ADD OREGANO, GARLIC SALT, & MUSHROOMS. POUR ½ OF MIXTURE INTO GREASED BAKING DISH, TOP WITH ½ OF CHEESE, AddThe Rest Of The Mixture & Top With the rest of the cheese . Bake at 375º for 25-35 min. Uncovered.
* We normally cut back on the Hamburger, double the recipe & it feeds over 30 people. We also use more (homemade) spaghetti sauce than is called for - usually 3-4 quarts in a double batch.
Mom makes this in a roaster pan in the oven.