| Spaghetti in a Dish |
| Number of Servings |
6-8 |
|
Serving Size |
1 cup |
| Preparation Time |
20 minutes |
|
Cooking Time |
30-40 minutes |
| |
|
|
|
|
| Quantities |
Ingredients |
| 8 ounces (4 cups cooked) | spaghetti |
| 1/2 cup | onion, chopped |
| 1 | green pepper, washed and diced |
| 1/2 pound | ground beef |
| 1 (8 ounces) can | tomato sauce |
| 6 ounces | American process cheese, diced |
| 1 (16 ounces) can | whole kernel corn, drained |
| 1 (4 ounces) | can mushrooms, drained |
| 1 teaspoon | oregano |
|
| Equipment |
Instructions |
- sharp knife
- cutting board
- can opener
- measuring cup
- measuring spoon
- large cooking pot
- stirring spoon
- frying pan
- casserole dish
- colander or strainer
|
- Cook spaghetti according to package directions. Drain and set aside.
- Lightly brown ground beef with onion and green pepper. Drain off excess fat.
- Combine all ingredients.
- Bake, uncovered, in casserole dish at 350¼F for 30-30 minutes. Refrigerate leftovers.
|
| NOTES: Variations: Can also be made on top of stove by cooking over low heat for 20-30 minutes. Ground turkey can be used instead of ground beef, or omit the ground beef for a vegetarian spaghetti. |
| Nutrition Information |
| Calories |
330 |
| Total Fat |
12g |
| Saturated Fat |
6g |
| Protein |
17g |
| Carbohydrates |
39g |
| Fiber |
4g |
| Sugar |
8g |
| Vitamin A |
10% |
| Vitamin C |
30% |
| Calcium |
15% |
| Iron |
15% |
|
|
