Well….. I don’t really have a clever story for this dish, but it’s delicious! It will definitely become a regular in this household, and I got to use up some deer meat, and it didn’t taste like deer meat! It’s a great creamy, cheesy spaghetti, with a little heat….mmmm. We can always use more heat in Texas. Ha.
I also like this recipe because it’s one of those “dump” recipes, where ya’ just DUMP the whole can in. It’s especially therapeutic when you’re irritated, lazy, or short on time. Maybe I should start a cookbook on “dump recipes”…. hmmm….. My brain’s gone to thinkin’ again.
~Peace, Love, and Noodles Ya’ll!
Yield: Serves 6
1 pound your choice of ground meat
1/2 onion, diced
3 cloves garlic
salt/pepper to taste
2 jars of Old English cheese
2 cans rotel
1 can of cream of mushroom
12 oz spaghetti sauce
parmesan for garnish
First, if you've never heard of Old English cheese (nor seen it in Grandma's fridge), it is a processed cheese product found near the Velveeta - it comes in small glass jars, perfect for a pimiento cheese sandwich.
Brown your ground meat over medium heat, add in your diced onion, garlic, and salt/pepper. I do believe I add garlic to every savory dish I make. It cleans the heart, you know! Sautee for 5-6 minutes until the onions are soft, and the mixture is fragrant. Add in your liquids and cook for another 20-25 minutes, slow and low baby.
Meanwhile, boil your water, and cook your noodles. I chose to balance out my creamy sauce with WHOLE WHEAT noodles! They're delicious I think, a little "nuttier." (he hee, I said the same thing about my crock pot oatmeal)
Once you drain your noodles, return to the pot, add your sauce, stir and serve! Garnish with (lots) parmesan! Molto Bene!! (that's Italian for "very good")