Alaskan-Ghetti My Way

You are probably asking yourself after reading the title, “What the heck is Alaskan-Ghetti?” Well, that is exactly what I said to myself the first time I heard it. A-lask-an-get-ty with the “h” being silent is a family favorite of my SIL and his family. I was handed a rudimentary typed recipe with measurement amounts in inches rather than cups or ounces. Some of the amounts I am guessing at, since no measurements at all were suggested. The original directions remind me of when Chinese characters are translated into English, and there is no correct translation and therefore the translated language doesn’t make any sense. This is my translation below.

This is a mini version of the original for those who want to try it without having a huge amount of leftovers.

Ingredients:

  • 3 cups cooked spaghetti or angel hair (I used whole grain)
  • 1 teaspoon olive oil
  • 1 pound ground round (best quality)
  • 8 ounces canned corn (drained)
  • 10-3/4 ounces tomato soup
  • 16 ounces extra sharp cheddar cheese (shredded)
  • 2 cloves garlic (minced)
  • 3 teaspoons Worcestershire sauce
  • Cooking Spray
  • 1/2 teaspoon sweet Hungarian Paprika (optional)
  • Worcestershire sauce (at table to taste)

Directions:

  1. Cook spaghetti as directed on package.
  2. While pasta is cooking, add oil to skillet on medium heat and saute garlic for a minute stirring frequently. (Do not burn garlic).
  3. Remove garlic from skillet and set aside.
  4. Brown ground meat stirring it to get it uniform in color with no pink (about 10 minutes).
  5. Drain grease from skillet.
  6. Add 12 ounces cheese mixing with ground meat until it is evenly coated with melted cheese (cook 2-3 minutes more).
  7. Remove skillet from heat and place meat mixture in mixing bowl.
  8. Add garlic to ground meat.
  9. Pre-heat oven to 350 degrees F.
  10. Drain water from corn.
  11. Add corn, tomato soup and Worcestershire sauce with meat, mixing thoroughly.
  12. After spaghetti is finished cooking, drain and add one cup at a time of cooked spaghetti to ground meat mixture, mixing it thoroughly between cupfuls.
  13. Spray an 9″x 9″ square baking dish with cooking spray.
  14. Pour meat mixture into baking dish, evenly.
  15. Sprinkle remaining 4 ounces of cheese on top.
  16. Sprinkle top with (optional) paprika.
  17. Cover with foil and bake for 30 minutes*.
  18. Remove foil and bake an additional 10 minutes.

Preparation Time: 15 minutes

Stove-Top Cooking Time: 15 minutes

Baking Time: 40 minutes (Note* if making the recipe ahead of time, refrigerate after placing everything in the baking dish. When ready to bake allow dish to come up to room temperature, as this prevents breakage of the dish. Bake it for 1 hour, 10 minutes)

Servings: 6 -7

Photo by Copyright 2014 Deborah Kaplan

 

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