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, 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.
|
