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Spaghetti Francisco

the.instructor's picture
  Spaghetti 8 Ounce (1 Package, Cooked In Salted Water And Drained)
  Salad oil 1⁄4 Cup (4 tbs)
  Canned corn 1 Pound (1 Can)
  Bacon slices 2 , diced
  Onion 1 Small, chopped
  Green pepper 1⁄2 Medium, chopped
  Canned tomato sauce 4 Ounce (Half 8 Ounce Can)
  Canned condensed tomato soup 5 3⁄8 Ounce (Half 10 3/4 Ounce Can)
  Canned mushrooms 8 Ounce, drained (1 Can)
  American cheese/Mild cheddar cheese 1⁄2 Pound, shredded
  Salt To Taste
  Pepper To Taste

Mix cooked spaghetti, oil, and corn.
Saute bacon, onion, and green pepper until bacon is crisp.
Add sauce, soup, mushrooms, and salt and pepper to taste.
Bring to a boil.
Pour over spaghetti mixture and mix.
Sprinkle a 9 by 13-inch baking pan with a little cheese, pour in spaghetti mixture, and top with remaining cheese.
Bake in a 350° oven until thoroughly hot and bubbly.

Recipe Summary

Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2854 Calories from Fat 1209

% Daily Value*

Total Fat 136 g208.7%

Saturated Fat 48.7 g243.4%

Trans Fat 1 g

Cholesterol 216.6 mg72.2%

Sodium 2484.4 mg103.5%

Total Carbohydrates 316 g105.3%

Dietary Fiber 12.8 g51.3%

Sugars 54.7 g

Protein 102 g204.4%

Vitamin A 70.9% Vitamin C 161.7%

Calcium 155.8% Iron 69.3%

*Based on a 2000 Calorie diet

Spaghetti Francisco Recipe