This quickly became a family favorite as it is so quick and easy to fix, and taste great as left overs.
1 lb of ground beef or venison
1 T Harley's No MSG Seasoning
1 T minced garlic
1 can of Cream of Mushroom Soup mix
1 can of Rotel tomatoes
4 oz Velveeta cheese cut in small square sections
1/2 small package of spaghetti noodles
Boil your spaghetti in one pot.
Brown your ground meat along with garlic and Harley's in a different pan. Drain off any grease. Add in the soup mix and Rotel and let sit while you prepare cheese and finish cooking noodles. Drain the water from the noodles and add the noodles and cheese. Mix well and serve as is.
You can also pour in a casserole pan, sprinkle a little more cheese (your choice, but I prefer mozzarella) and bake till all melty on top.
Serve with Garlic Bread and Salad for a perfectly filling meal.
Recipe changed to fit our family but credit given to Seasoned with Love cookbook and Susan M. for the ideas used in this recipe
