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, saute 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.
About
the Author: 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.
|
