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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a modification of Texas Spaghetti. The original calls for meat and I modified the recipe to suit our family. Ingredients:
1 (8 ounce) box spaghetti (debole's spinach) |
1 green bell pepper, chopped |
1 red onion, chopped |
2 cups mozzarella cheese, shredded |
1 (24 ounce) can condensed tomato soup |
1 (10 1/2 ounce) can condensed cream of mushroom soup |
1 (10 1/2 ounce) can condensed cream of mushroom & garlic soup |
Directions:
1. Gather all ingredients, a large pot, a 9x9 casserole dish, a cheese grater, a knife, a spoon, and a can opener.
2. Cook spaghetti in large pot.
3. Chop onion and pepper.
4. Shred cheese.
5. Drain spaghetti and stir in onion, bell pepper, and all the soups.
6. Simmer for 15 minutes.
7. Pour 1/2 of mix into casserole dish.
8. Add a layer of cheese.
9. Pour remainder of mix into casserole dish.
10. Top with the rest of the cheese.
11. Cover and cook 30 at 350°F.
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