Uh-oh

Spaghetti-O’s.

Donald Goerke, the man who discovered spaghetti-O’s (in aisle three, middle shelf, canned pasta) has died. Oh, I was kidding! Donald shepherded the round o’s through the Campbell soup new products introductions process. Marketing Guru’s. He was also the father of the Chunky soup! Did you know that 150 million cans of Spaghetti-O’s are sold each year? This is EVEN MORE THAN SPAM: 141 million!

In obits, Mr. Goerke is often credited with his “non-linear” approach to pasta development. This is a fancy way of saying that the pasta, developed specifically for reheating to serve to children, are little round o’s. Consequently they tend to go in the mouth where they belong, and not flung across the table and against the wall.

RIP, Donald.

I’ll honor your memory when I make my next batch of Spaghetti-O’s

Homemade Spaghetti O’s

3 cans tomato soup (Campbell’s soup variety, of course)
1 can water
1 can milk
1 lb. small pasta rings (in an extreme emergency, you may substitute, alphabets, or stars, but that would just be wrong!)
6 oz. shredded velveeta cheese (cheese? Hahahahaha). Did you ever try and shred this stuff? It’s well nigh impossible
salt

Cook and drain pasta according to package. Mix all ingredients together, heat through until cheese is melted.

Serves 6.

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