July 23, 20040 found this helpful
If you have leftover spaghetti, brown some ground beef and add your favorite sauce. Mix in the spaghetti and season to taste. Put spaghetti in a casserole dish and top with Velveeta cheese. Bake at 350 degrees F for 10-15 minutes until cheese is bubbly. Yum!
By Aeromama from IN
- 1 1/2 lb. hamburger
- 1 bunch green onions or 1 small onion, chopped fine
- 1 green pepper, chopped
- 1 pkg. cream cheese
- 1 small carton cottage cheese
- 1 small carton sour cream
- 1 large can tomato paste
- 1 pkg. Kraft Spaghetti Dinner (must be Tangy Italian)
- crushed potato chips
Cook spaghetti as per directions, drain and place in a 10x12 inch or equivalent size baking dish. Mix cheese, sour cream, green pepper and place over top of spaghetti. Lightly brown hamburger and chopped onion. Add tomato paste, 1/2 cup water, package of herb seasoning from Kraft dinner, and salt and pepper to taste. Cook 8-10 minutes. Place on top of casserole and stir enough to mix spaghetti. Bake at 350 degrees F for 20-30 minutes. Top with crushed potato chips. This can be mad ahead and refrigerated or frozen until ready to serve.
By Robin from Washington, IA
- 1 lb. ground beef
- 1/2 c. chopped onion
- 1/4 c. chopped green pepper
- 2 T. butter or margarine
- 1 can cream of mushroom soup
- 1 can tomato soup
- 1 soup can water
- 1 clove garlic
- 1 c. shredded sharp cheddar cheese
- 1/2 lb. spaghetti, cooked and drained
In large skillet, cook beef, onion and pepper in butter until meat is lightly browned and veggies are tender. Add soups, water and garlic. Heat. Blend in 1/2 cup cheese and cooked spaghetti in 3 qt. casserole; top with remaining cheese. Bake at 350 degrees F about 30 minutes or until bubbling and hot.
By Robin from Washington, IA
This is a healthy meatless casserole, but if you prefer, you might brown some ground beef or ground turkey and add to the sauce mixture.
Spaghetti Squash Directions
Cut squash in half lengthwise; scoop out seeds. Wrap in plastic wrap and microwave on high for 7-10 minutes, just until strands can be scooped out with a fork. (Do not overcook)
- 2 large carrots, diced
- 1 tsp. dried basil
- 2 stalks celery, diced
- 1/2 tsp. oregano
- 1 large onion, diced
- pinch of allspice
- 1 large bell pepper, diced
- 3 cloves garlic, chopped
- 2 Tbsp. Olive Oil
- red pepper flakes
- dash of salt
- 1 large (28 oz.) can crushed tomatoes
Heat olive oil in skillet and add onion and carrot. Saute 5 minutes over medium heat. Add remaining vegetables. Saute, stirring frequently, until veggies are tender crisp, about 10 minutes. Add the spices and garlic, and simmer for 15 minutes.
- 3/4 pound Mozzarella Cheese, grated
- 1/2 cup parmesan cheese, grated
Combine squash and vegetable mixture, and layer in casserole alternately with Cheeses. Bake for 30 minutes at 350 degrees F ; until cheese is bubbly, and slightly browned. Let cool for 15-20 minutes before serving.
By Harlean from Hot Springs, Arkansas