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Creole Spaghetti Bake

21st.Century.Chef's picture
Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Bacon
Servings: 
4

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