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PANHANDLE SPAGHETTI 
1 lb. ground beef
1 med. onion
1 (4 oz.) can button mushrooms
1 lb. can whole tomatoes, chopped
1 can white kernel corn
2-3 cloves garlic
7 oz. thin spaghetti
1/2 lb. American cheese
1 tbsp. salt
1 tbsp. pepper

Ground meat in large skillet. Cook until loose red color. Add chopped onions and garlic (drain excess oil). In roaster add meat and mushrooms and white corn with juice the tomatoes with juice. Blend ingredients. Prepare spaghetti, cook until limp, about 4 minutes. Add spaghetti to mixture in roaster. Bake with other ingredients. Cover roaster and bake 325 degrees about 30 minutes. Cover top with cheese. Bake until melted.
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