Chop/grind meat add seasonings.
Arrange in alternate layers in shallow
greased baking dish. finishing with spaghetti.
Cover with buttered crumbs. Bake in hot oven 275
till scallop is heated through and crumbs are
slightly browned. about 20 minutes. Excellent
Back:
with fried apple rings.
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# Thrifty Meat Scallop
## Ingredients
- 2 cans spaghetti in tomato sauce (Franco-American or similar — see Editor's Notes)
- 1 1/2 cups leftover beef, ham, corned beef, or combination, chopped or ground
- 3/4 tsp salt
- 1/2 tsp pepper
- Buttered bread crumbs (for topping)
## Instructions
1. Chop or grind leftover meat and combine with salt and pepper.
2. In a shallow greased baking dish, arrange alternating layers of canned spaghetti and seasoned meat, finishing with a spaghetti layer on top.
3. Cover with buttered bread crumbs.
4. Bake at 375°F for approximately 20 minutes, until heated through and crumbs are lightly browned.
5. Serve with fried apple rings.
## Editor's Notes
- **"Canned spaghetti"** = spaghetti in tomato sauce, noodles and sauce together. Franco-American Spaghetti was the dominant period brand; Chef Boyardee is the modern equivalent.
- **"Hot oven 275"** on original card is almost certainly an error — 275°F is not a hot oven by any period definition. Hot oven typically means 400-425°F in mid-century terminology; 375°F recommended as a conservative correction that heats through without overcooking.
