Spaghetti Bake

12 Servings
Chicken American
Saute Bake Main Dish Chicken American

1 stick ter
1 cup hroom (optional)
1 Green per chopped
1 on chopped
1 pound Velveta cheese
1 can Rotel atos hot
12-16 oz. Spaghetti
2 large cans cken or fresh
2 cubes Chicken illon

1) Saute' together: Butter, mushrooms, green pepper and onion. 2) Add Velveta cheese and Rotel to above and stir until cheese is melted. 3) Cook spaghetti as directed on box and add to the above. 4) You can cook a fresh chicken and debone it or add 1 or 2 large cans of chicken and 2 bouillon cubes. If you debone chicken, you can cook the spaghetti in the chicken broth. 5) Mix cheese mixture, noodles and chicken together with one cup of broth (or noodle water) in a large baking dish and bake at 350? for 20-30 minutes uncovered.


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Spaghetti Bake

4 Servings
Ground Chuck Southern
Cheese spicy mexican cooking Mexican hot spaghetti Ground Chuck Southern

1 box vermicelli
1 chini
1 en bell pepper seeded and cut into strips
1 on cut into strips
1 lb ground chuck
1 can black ves sliced
2 cans atoe sauce
2 cans diced atoes
1 can atoe paste
1 pkg spaghetti soning packet
1 gano
1 il
1 li powder
1 Minced lic
8 oz ddar cheese
8 oz colby cheese
1 diced apeno peppers

Cook ground chuck in skillet on medium heat until brown. Drain and set aside. Cook vermicelli according to directions and drain. Saute vegetables until tender. In a pot mix: tomatoe sauce, diced tomatoes, paste, and seasoning packet on medium heat. Add to taste the Oregano, basil, garlic, salt and pepper. In a large bowl mix all the ingredients.Add olives and jalapeno peppers and pour into 13x9 pan and cover with shredded cheddar cheeese.


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