Tuesday, May 27, 2008

Baked Spaghetti

I noticed this recipe on a friend's blog the other day and finally got around to making it.

I thought it was quite good considering I'm not a fan of sauce made from canned diced tomatoes. I actually kept some of the leftovers for lunch instead of donating all the leftovers to our neighbors so that tells you I thought it was good. Now for the rest of the family, dh didn't like it. Why? I don't like dull red sauce with my pasta. I only like red sauce. Okay, fine, whatever. The kids: Nathan didn't like the pieces in his noodles (where's the head banging smilie?) and gagged on the noodles. Zachary refused to eat it until he realized he could get a donut from Grandpa. So the kid who took his first bite and said yucky ended up eating half his plate. Noah took one look and said yuck. I couldn't convince him to try it. He even was willing to forgo a donut to avoid eating the dish. Grandpa thought it tasted good. Of course like always he had ways he'd change it but overall he liked it.

Give this recipe a try. It does taste great, no matter what my husband and kids think.


½ cup chopped onion

2 cloves of garlic

1 (28 oz.) can diced, peeled tomato with Italian spices

1 (4 oz.) can mushrooms, drained

1 can sliced olives, drained

12 oz. spaghetti, cooked

2 cups shredded cheddar

2 cans cream of mushroom soup

¼ cup milk

Preparation:In large skillet, sauté onion and garlic in a small amount of butter until tender. Add tomatoes (with juice), mushrooms and olives. Simmer uncovered for a couple of minutes. Place ½ of cooked spaghetti into a greased 9x13-in. baking pan. Top with ½ sauce, then ½ cheese. Repeat layers 1 more time. Combine soup with milk and pour over top; sprinkle with parmesan cheese if desired. Bake uncovered at 350 degrees for 35 minutes or until thoroughly heated.

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1 comment:

  1. Glad you liked it!!

    I came on to get your recipe for the ribs!!


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