“My hot dish recipe is delicious but not very healthy,” writes Melanie Dalbec of Inver Grove Heights, Minnesota. “I would love it if you could make it over.” This comforting version offers all of the goodness you’d expect from a casserole with nearly 60 percent less fat than Melanie's original recipe.
Makeover Greek Spaghetti Recipe photo by Taste of Home
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3/4 cup reduced-fat mayonnaise
3/4 cup reduced-fat sour cream
3 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt-free lemon-pepper seasoning
3 tablespoons all-purpose flour
1-1/3 cups fat-free milk
1 teaspoon chicken bouillon granules
1 cup shredded part-skim mozzarella cheese
1/2 cup soft bread crumbs
1/4 cup shredded Parmesan cheese
Cook spaghetti according to package directions; drain. Return spaghetti to saucepan. Stir in the chicken, spinach, soup, mayonnaise, sour cream, celery, onion, green pepper, pimientos and lemon-pepper.
In a small saucepan, whisk flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in bouillon. Pour over spaghetti mixture and mix well.
Transfer to a 13x9-in. baking dish coated with cooking spray (dish will be full). Top with mozzarella cheese, bread crumbs and Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.