| Spaghetti has always been a favorite family meal. My | | | | pieces, drained1 (2 1/4 oz.) can sliced ripe olives, |
| teenage daughter will eat leftover spaghetti for | | | | drained2 tsp. dried oregano1 lb. hamburger, |
| breakfast, lunch, and as a mid-afternoon snack. Not | | | | browned12 oz. spaghetti, cooked and drained2 c. |
| everyone loves spaghetti so much that they will go | | | | shredded Cheddar cheese1 can cream of mushroom |
| to that extreme, however, and the same meals can | | | | soup1/4 c. water1/4 c. grated Parmesan cheeseIn a |
| getting boring after awhile. Here are some ways to | | | | large skillet, saute onion and green pepper in butter |
| jazz up this old favorite:Italian Sausage Spaghetti2 lbs. | | | | until tender. Add tomatoes, mushrooms, olives, and |
| Italian sausage48 oz. spaghetti sauce1 (6 oz.) can | | | | oregano. Add ground beef. Simmer, uncovered for 10 |
| tomato pasteGreen pepper, sliced thin1 lg. onion, | | | | minutes. Place half of the spaghetti in a greased |
| sliced thin1 tbsp. Parmesan cheese1 tsp. parsley | | | | 13x9x2-inch baking dish. Top with half of the |
| flakes1 c. waterPlace sausage in skillet and cover in | | | | vegetable mixture. Sprinkle with 1 c. cheddar cheese. |
| water. Simmer 10 minutes; drain. Meanwhile, place | | | | Repeat layers. Mix soup and water until smooth; pour |
| remaining ingredients in crock pot. Add drained | | | | over casserole. Sprinkle with Parmesan cheese. Bake, |
| sausage and cover; cook on low 4 hours. Increase to | | | | uncovered, at 350 degrees for 30 to 35 minutes. Six |
| high; cook 1 hour more. Cut sausage in bite-size slices | | | | to 8 servings.Chicken Spaghetti Casserole1/2 c. |
| and serve over cooked spaghetti. Sprinkle with more | | | | margarine1 c. chopped red bell pepper1 (4 oz.) can |
| Parmesan, if desired.Irish Italian Spaghetti1 onion, | | | | sliced mushrooms, chopped1/4 c. chopped hot pepper |
| chopped2 tbsp. vegetable oil1 lb. ground beef1 tsp. | | | | rings2 c. chicken broth1/4 c. flour2 c. cooked chicken, |
| salt1/4 tsp. pepperDash of red pepper1/2 tsp. chili | | | | chopped1 (4 oz.) can diced pimento1 tsp. salt1 oz. |
| powder1/2 tsp. tabasco sauce1 can cream of | | | | chopped slivered almonds1/2 lb. spaghetti, broken4 |
| mushroom soup1 can condensed tomato soup1 (8 | | | | slices American cheeseMelt margarine and cook |
| oz.) package spaghetti1/2 c. grated Parmesan | | | | peppers and mushrooms until tender; add flour and |
| cheeseBrown onion in oil. Add meat and seasonings. | | | | blend well. Add chicken broth. Cook and stir until |
| Brown lightly, cover. Simmer 10 minutes. Add soups, | | | | thickened. Add chicken, pimento, and seasonings; |
| cover and simmer 45 minutes. Cook spaghetti. Cover | | | | heat and add almonds.Cook spaghetti in boiling water |
| with sauce and Parmesan cheese.Baked Spaghetti1 c. | | | | for about 9 minutes. Drain and mix with previous |
| chopped onion1 c. chopped green pepper1 tbsp. | | | | ingredients. Place in casserole dish and cover with |
| butter or margarine1 (28 oz.) can tomatoes with | | | | slices of American cheese. Heat at 325 degrees until |
| liquid, cut up1 (4 oz.) can mushroom stems and | | | | cheese is melted (approx. 30 to 45 minutes). Serve. |