Creole Spaghetti Bake
|Uncooked spaghetti||8 Ounce, ready cut|
|Bacon||1⁄4 Pound, diced|
|Chopped green pepper||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Canned tomato sauce||8 Ounce (1 Can / 1 Cup)|
|Canned condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can / 3/4 Cup)|
|Canned whole kernel corn||17 Ounce, drained (1 Can / 2 Cups)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
Cook spaghetti according to package directions; drain.
Saute bacon, green pepper and onion in saucepan until bacon is crisp.
Add tomato sauce, tomato soup and mushrooms; season with salt and pepper to taste.
Add corn and oil to cooked spaghetti, then add the sauce mixture.
Turn into a 1 1/2-quart casserole; top with shredded cheese.
Bake at 350° 30 minutes, or until hot and bubbly.