We all have certain smells and flavors that take us back to our childhood. Some dishes just say, “This is home.” Grammy’s baked spaghetti is one of those meals for me. Let me tell you about my Grammy. Best. Woman. Ever. That’s what Grandmothers are for, right? Someone you look up to, admire, want to be like when you grown up. I know that is who my Grammy is to me. My love for cooking (and eating) was most definitely passed down from her. The woman had hundreds, and I mean HUNDREDS, of cookbooks. She was always cooking. Family, friends, faith and food. The most important F-words to Grammy. One year for Christmas she typed up all her favorite recipes and made binder cookbooks for the entire family! This is my most cherished and important cookbook in my growing collection. (I also inherited a love for cookbooks from Grammy!)
The glass in this photo represents what we in the family affectionately refer to as Grammy Water. She was seldom without her Martini at the end of the day. The little children couldn’t tell it wasn’t actually water so they learned at an early age not to touch “Grammy’s water”.
I could go on and on about all the things I adore about the amazing woman that is my Grammy but I’m guessing you’re here for the recipe 🙂
Baked Spaghetti. In my experience this is a dish that has many, many incarnations across several generations and families. This is my Grammy’s version and it is the most comforting of comfort food. It is also extremely simple, affordable and easy. Not a bad combination of things to be. All you need is ground beef, tomato sauce, ketchup, onion, cream corn and spaghetti.
As you can see, we even opted for generic brands. It is really that simple. I like to add some garlic salt and Italian seasoning to the meat as it cooks. Grammy says you can use a small amount of onion flakes if you don’t have a fresh onion available to chop.
While you’re preparing the sauce, get a pot of water boiling and cook your spaghetti according to package directions.
Brown the meat over medium-high heat. Add salt, pepper, Italian seasoning and onion (whichever kind) while meat is cooking. Once the meat is thoroughly browned, drain the fat.
Put the meat back in the pan and add the corn, ketchup and tomato sauce. Stir well.
Be careful not to let your wine get in the way while you’re cooking…
Combine the sauce and cooked spaghetti in an oven safe dish. Cover and bake for 45 minutes in a 350 degree oven. And that is it. See? Easy.
This recipe makes a great pot luck dish, too.
If you make this, please share your photos and feedback!