Church Supper Spaghetti
Total TimePrep: 50 min. Bake: 20 min.
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Luckily I cook alot. I knew looking at ingredients it would be watery and nothing would cling to the spaghetti so only used 5 oz of spaghetti and added a can of condensed tomato soup. This improved tremendously but made a 2 quart dish and served 4.
My mother taught me the food must first please the eyes. I think she would approve of this delicious meal.
I have not tried this yet. But I was wandering if anyone has used green beans (frozen or canned, drained) instead of peas (don't like them) just wandering if that would work? Thanks for any help you can give me. Have a wonderful and blessed day.
Will make again but with chicken and pork.
Novice or not, you don't need to drain ground beef in every dish. If you know how to make your own authentic pasta sauce, you do not drain the beef. This is another example. Do NOT drain the beef after you cook it.
Am in the process of making this and am sure it's going to come out good but I just realized that the instructions don't remind you to drain the ground meat. I can see a novice cook not draining the grease off the meat.
i have never thought about adding Chile powder to spaghetti but will try this soon, I also like lLynea's suggestions.
This was a big hit at a potluck. I did take Lynnea's recommendation and used Cream of Cheddar Cheese soup and I also doubled the spices.
I love Lynnea’s post. For me I like the idea of the tomatoes and I would use probably the Mexican version plus may use some Mex spices as well to give it a different flare and incorporate jack