Cheesy Spaghetti
Yield
2 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | package |
onion soup mix
|
*
|
| 1 | x |
milk
|
*
|
| 12 | ounces |
spaghetti
|
|
| ¼ | pound |
velveeta cheese
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | package |
onion soup mix
|
*
|
| 1 | x |
milk
|
*
|
| 346.8 | ml/g |
spaghetti
|
|
| 113.4 | g |
velveeta cheese
|
Directions
Boil spaghetti until al dente.
While that is cooking, mix eggs and soup together.
Add enough milk to give consistency of scrambled eggs.
When spaghetti is finished, mix with egg mixture.
Put into greased 9x13 pan.
Bake at 350℉ (180℃). until firm.
