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Cheesy Spaghetti

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Submitted by COLEMAN

YIELD

2 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

4 4
LARGE LARGE EGGS
1 1
PACKAGE PACKAGE ONION SOUP MIX *
1 1
X X MILK *
12 346.8
OUNCES ML/G SPAGHETTI
¼ 113.4
POUND 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 9×13 pan.

Bake at 350℉ (180℃). until firm.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 325g (11.5 oz)
Amount per Serving
Calories 937 24% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 468mg 156%
Sodium 1001mg 42%
Total Carbohydrate 44g 44%
Dietary Fiber 5g 22%
Sugars g
Protein 87g
Vitamin A 22% Vitamin C 0%
Calcium 35% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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