1 pound ground beef
2 medium onions, chopped
1 can (28oz) tomatoes
3/4 cup chopped green pepper
1/2 cup water
1 can (4oz) mushrooms, stems and pieces, drained
2 teaspoons salt
1 teaspoon sugar
1 teaspoon chili powder
1 package 7(oz) thin spaghetti, broken into pieces
Cook and stir ground beef and onions in a large skillet until beef is brown. Drain off fat.
Stir in tomatoes (with liquid) and remaining ingredients except cheddar cheese; break up tomatoes.
Heat mixture to boiling.
Reduce heat; cover and simmer, stirring occasionally, until spaghetti is tender, about 30 minutes (add small amount of water if necessary).
Sprinkle with cheese.
Cover and heat until cheese is melted.
From the recipe box of Margaret Fleming