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