Judy F. Martell

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Crock Pot Spaghetti

I remember Mom serving this when we lived in Jackson. It’s very good. Cindy Gansmiller Judy Fredericks Martell

Ingredients

  • 1 pound ground beef, cooked and drained
  • 1 tablespoon instant minced onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried mustard
  • 8 ounce can tomato sauce
  • 4 ounce can mushrooms
  • 3 cups tomato juice
  • 4 ounces dry spaghetti, broken into pieces

Instructions

  1. Mix all the ingredients except for the spaghetti, in the crock pot. Cover and cook on low for 6 to 8 hours or on high for 3 1/2 hours.
  2. Turn the crock pot up to high for the last hour and stir in the 4 ounces of dry spaghetti pieces.

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