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Easy Spaghetti Recipes
by Rachel Paxton
Creative Homemaking
Spaghetti has always been a favorite family meal. My teenage daughter will eat leftover spaghetti for breakfast, lunch, and as
a mid-afternoon snack. Not everyone loves spaghetti so much that they will go to that extreme, however, and the same meals can
getting boring after awhile. Here are some ways to jazz up this
old favorite:
Italian Sausage Spaghetti
2 lbs. Italian sausage
48 oz. spaghetti sauce
1 (6 oz.) can tomato paste
Green pepper, sliced thin
1 lg. onion, sliced thin
1 tbsp. Parmesan cheese
1 tsp. parsley flakes
1 c. water
Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining ingredients in crock pot. Add
drained sausage and cover; cook on low 4 hours. Increase to high; cook 1 hour more. Cut sausage in bite-size slices and serve over
cooked spaghetti. Sprinkle with more Parmesan, if desired.
Irish Italian Spaghetti
1 onion, chopped
2 tbsp. vegetable oil
1 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
Dash of red pepper
1/2 tsp. chili powder
1/2 tsp. tabasco sauce
1 can cream of mushroom soup
1 can condensed tomato soup
1 (8 oz.) package spaghetti
1/2 c. grated Parmesan cheese
Brown onion in oil. Add meat and seasonings. Brown lightly, cover. Simmer 10 minutes. Add soups, cover and simmer 45
minutes. Cook spaghetti. Cover with sauce and Parmesan cheese.
Baked Spaghetti
1 c. chopped onion
1 c. chopped green pepper
1 tbsp. butter or margarine
1 (28 oz.) can tomatoes with liquid, cut up
1 (4 oz.) can mushroom stems and pieces, drained
1 (2 1/4 oz.) can sliced ripe olives, drained
2 tsp. dried oregano
1 lb. hamburger, browned
12 oz. spaghetti, cooked and drained
2 c. shredded Cheddar cheese
1 can cream of mushroom soup
1/4 c. water
1/4 c. grated Parmesan cheese
In a large skillet, sauté onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add
ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9x2-inch baking dish. Top with
half of the vegetable mixture. Sprinkle with 1 c. cheddar cheese. Repeat layers. Mix soup and water until smooth; pour
over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Six to 8 servings.
Chicken Spaghetti Casserole
1/2 c. margarine
1 c. chopped red bell pepper
1 (4 oz.) can sliced mushrooms, chopped
1/4 c. chopped hot pepper rings
2 c. chicken broth
1/4 c. flour
2 c. cooked chicken, chopped
1 (4 oz.) can diced pimento
1 tsp. salt
1 oz. chopped slivered almonds
1/2 lb. spaghetti, broken
4 slices American cheese
Melt margarine and cook peppers and mushrooms until tender; add flour and blend well. Add chicken broth. Cook and stir until
thickened. Add chicken, pimento, and seasonings; heat and add almonds.
Cook spaghetti in boiling water for about 9 minutes. Drain and mix with previous ingredients. Place in casserole dish and cover
with slices of American cheese. Heat at 325 degrees until cheese is melted (approx. 30 to 45 minutes). Serve.
Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick
easy dinner ideas. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative
Homemaking at http://www.creativehomemaking.com.
This article provided by the Family Content Archives at: http://www.Family-Content.com
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