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Easy Spaghetti Recipes

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




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