Spaghetti Creole
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | ounces |
spaghetti
|
|
| 1 | pound |
ground beef
|
|
| 1 | large |
onions
chopped |
|
| 1 | large |
green bell peppers
|
|
| 1 | can |
tomato soup
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
water
from soup can |
*
|
| 1 | cup |
cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 202.3 | ml/g |
spaghetti
|
|
| 453.6 | g |
ground beef
|
|
| 1 | large |
onions
chopped |
|
| 1 | large |
green bell peppers
|
|
| 1 | can |
tomato soup
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
water
from soup can |
*
|
| 237 | ml |
cheese
shredded |
|
Directions
Make in a 2½ quart bowl.
Cook the 7 ounce package of spaghetti and drain.
Brown 1 pound of ground beef with 1 large onion, chopped, and 1 large green pepper.
Add the 1 can of tomato soup, 1 can cream of mushroom soup, 1 soup can of water and 1 cup of shredded cheese (stir it in).
Put spaghetti in baking pan and pour meat sauce over and mix.
Top with cheese. Bake at 350℉ (180℃) for 25 minutes.
