Picnic Pepperoni Spaghetti
|Pepperoni||1 1⁄2 Cup (24 tbs)|
|Thin spaghetti||500 Gram|
|Milk||2 Cup (32 tbs)|
|Mozzarella cheese||1 Cup (16 tbs)|
|Tomato soup||1 Can (10 oz) (Campbell's)|
|Spaghetti sauce||1 Can (10 oz)|
Blend milk and whisked eggs with the sauteed vegetables.
Grate the cheese.
Cook the spaghetti till it becomes tender.
Spread the spaghetti in a 13"x9" baking dish.
Combine soup and sauce together.
Pour half of it over the spaghetti.
Sprinkle half of the shredded cheese.
Then arrange the pepperoni slices.
Follow it up with the remaining sauce and rest of the cheese.
Bake for about 15 minutes at 350°F.
Set aside for 15 minutes.
Then cut it into squares.
Have it as you wish... hot or cold!
Serving size: Complete recipe
Calories 4385 Calories from Fat 1810
% Daily Value*
Total Fat 200 g307.2%
Saturated Fat 79.6 g398%
Trans Fat 0 g
Cholesterol 1113 mg371%
Sodium 8877.3 mg369.9%
Total Carbohydrates 436 g145.4%
Dietary Fiber 26.1 g104.4%
Sugars 64.5 g
Protein 201 g402.7%
Vitamin A 92.4% Vitamin C 13.3%
Calcium 132.2% Iron 34.6%
*Based on a 2000 Calorie diet