One-Skillet Spaghetti

Adapted from Taste of Home. I love the fact that everything cooks in one skillet - even the spaghetti - saving me time in the clean-up! Oh - and it tastes good, too! I use Italian seasoning instead of the 1 tsp. oregano. **Please Note - If you add more water than the recipe calls for, you'll end up with soggy noodles!

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  lb ground beef
• 2  medium onions, chopped
• 1 (7 ounce) package spaghetti
• 1 (28 ounce) can tomatoes, diced & undrained
• 3⁄4 cup green pepper, chopped
• 1⁄2 cup water
• 1 (8 ounce) can  sliced mushrooms, drained
• 1  teaspoon chili powder
• 1  teaspoon dried oregano or 1  teaspoon  italian seasoning
• 1 -2  garlic clove, pressed
• 1  teaspoon sugar
• 1  teaspoon salt
• 1  cup cheddar cheese, shredded

Directions

1. In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain.
2. Stir in uncooked spaghetti and the next eight ingredients; bring to a boil.
3. Reduce heat; cover and simmer for 30 minutes or until the spaghetti is tender.
4. Sprinkle with cheese; cover and heat until melted.
5. Yield: 4-6 servings.