Freezer Mix One-Dish Spaghetti
Yield
6 servingsPrep
25 minCook
35 minReady
60 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
beef-tomato freezer mix
|
* |
| 3 | cups |
water
|
|
| 4 ounces Mushroom; |
mushrooms, canned
stems/pieces |
*
|
|
| 1 | package |
spaghetti
thin |
*
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
chili powder
|
|
| 1 | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
beef-tomato freezer mix
|
* |
| 7.1E+2 | ml |
water
|
|
|
mushrooms, canned
stems/pieces |
*
|
||
| 1 | package |
spaghetti
thin |
*
|
| 5 | ml |
oregano
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
chili powder
|
|
| 237 | ml |
cheddar cheese
shredded |
|
Directions
Dip container of frozen mix into hot water just to loosen.
In Dutch oven, heat frozen mix and remaining ingredients except cheese to boiling.
Reduce heat; cover and simmer, stirring frequently, until mix is thawed and spaghetti is tender, about 30 minutes.
(A small amount of water can be added if necessary.)
Sprinkle with cheese; cover and heat until cheese is melted.
