BEEF & MUSHROOMS with SPAGHETTI
Reading edition
¾ lb. chopped beef ¾ teaspoon salt ⅛ teaspoon pepper 2 tablespoons butter 1 can Campbell’s Cream of Mushroom Soup 1 can Franco-American Spaghetti
Add seasonings to meat. Melt butter in hot frying pan and brown meat. Add mushroom soup, without the addition of water, and Franco-American Spaghetti, mixing well. Cover and cook over low flame till heated through. Serve with Brussels sprouts; apricot whip for dessert.
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