Souper Spaghetti Recipes
CHURCH SUPPER SPAGHETTI
Because this recipe feeds so many, I often take it to church dinners and potlucks. This colorful dish also comes in handy when we have lots of help to feed on our farm. -Verlyn Wilson, Wilkinson, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper. Stir in spaghetti. , Layer half of the mixture in a greased 4-qt. baking dish. Sprinkle with 1 cup cheese; repeat layers. , Bake, uncovered, at 350° for 20 minutes or until heated through.
Nutrition Facts : Calories 290 calories, Fat 10g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 259mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.
SOUPER SKILLET PASTA
Souper simple! Macaroni with beef and tomatoes in an onion soup sauce topped with melted Mozzarella.
Provided by BJ MOORE
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a skillet over medium heat, brown the ground beef until no pink shows; drain.
- Stir in onion soup mix, oregano, tomatoes and water. Bring to boil; stir in macaroni. Simmer covered, stirring occasionally for 20 minutes or until macaroni is tender. Sprinkle in Parmesan cheese and top with Mozzarella cheese.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 35.7 g, Cholesterol 55.6 mg, Fat 14.2 g, Fiber 3.3 g, Protein 23.6 g, SaturatedFat 6 g, Sodium 770.5 mg, Sugar 4 g
SOUPER SPAGHETTI
I got this recipe in an e-mail from better homes and garden. My husband and I love this recipe, it's kind of a cross between chili and spaghetti. The red pepper flakes really give it a kick and the carrots are an easy way to sneak veggies into my son's meals.
Provided by jessiepie2108
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large sauce pan, cook meat, onion, green pepper, celery, carrot, and garlic over medium heat, until vegetables are tender and meat is no longer pink, stiring frequently. Drain fat.
- Add undrained tomatoes, water, spaghetti sauce, sugar, Italian seasoning, salt, black pepper, and red pepper. Bring mixture to boiling.
- Add broken spaghetti and return to boiling. Reduce heat and boil gently, uncovered, for 12-15 minutes or until spaghetti is tender.
- Serve immediately. Top with fresh herb sprigs if desired.
Nutrition Facts : Calories 276.4, Fat 9.6, SaturatedFat 3.4, Cholesterol 49.1, Sodium 869.5, Carbohydrate 29, Fiber 3.4, Sugar 14.8, Protein 19.2
SPAGHETTI-LOVERS SOUP
I discovered this recipe in a 'Better Homes' magazine. Made it last night for the first time and it was excellent. I used Fusilli instead of the spaghetti and it worked perfectly.
Provided by dojemi
Categories Spaghetti
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan or Dutch over, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink.
- Drain off excess fat.
- Add water, undrained tomatoes, spaghetti sauce, sugar, Italian seasoning, salt, black pepper and red pepper.
- Bring to a boil.
- Add broken spaghetti.
- Return to boiling.
- Reduce heat and simmer, uncovered, for 12 to 15 minutes or until spaghetti is tender.
- Serve immediately.
Nutrition Facts : Calories 245.1, Fat 8.9, SaturatedFat 3.4, Cholesterol 49.8, Sodium 405.4, Carbohydrate 22.5, Fiber 3.7, Sugar 10.4, Protein 18.6
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