BAKED SPAGHETTI CORN
Hi, my name is Molly. I am 13 years old and I love this recipe my mom makes every once in awhile. This makes a good family meal side dish. It is also very easy to make ! So, please have fun with this recipe.
Provided by Molly
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 1 1/2 quart casserole combine broken spaghetti, whole kernel corn, cheese, cream-style corn and margarine.
- Bake in preheated oven for 20 to 25 minutes, or until spaghetti is cooked.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 41.3 g, Cholesterol 19.8 mg, Fat 15 g, Fiber 2.9 g, Protein 10.3 g, SaturatedFat 5.5 g, Sodium 646.6 mg, Sugar 5.4 g
CORN SPAGHETTI
My Great Grandma Lott's recipe. And one dish that goes with just about any main dish, as a side dish. yum !!!!!!!! I personally love making it with my Country Spare Rib recipe which is here on JAP. Along with some cornbread
Provided by Elizabeth Lancaster
Categories Pasta Sides
Time 1h20m
Number Of Ingredients 5
Steps:
- 1. Pre-Heat oven to 350*
- 2. you have 3 options for noodles for this recipe. 1. 1 Cup of Orzo or 2. 1 cup of broken spaghetti noodles (into 4 inch lengths, stand up in a measuring cup equaling one cup ) or 3. can use 2 1/2 cups of dry macaroni noodles instead
- 3. mix all ingredients together (noodles uncooked) place into a 9 x 13 pan or 9x9 by 2 Inch deep casserole with a lid or foil and bake for 1 hour at 350*
- 4. Let stand for 5 min before serving, and enjoy!!!!
PASTA WITH CHICKEN AND CORNBREAD
Like so many of you, I have grandchildren, each with their own fussy palate. I am always trying to come up with recipes that all will eat at the same time. I am sure that this is not diet food nor the healthest meal I've ever made but this concoction was enjoyed even by the adults!. I made a lot but the recipe can be cut down as you need. And....since everything is cooked prior to going into the casserole, you can make this up to two days before, hold in fridge, and heat it up when you are ready!
Provided by Happy Harry 2
Categories One Dish Meal
Time 1h
Yield 6-8 hearty servings
Number Of Ingredients 12
Steps:
- Poach chicken breasts in broth with bay leaf on medium heat. Add enough water to the pot to cover the chicken. Do not overcook. Remove from broth to cool and set aside the broth -- do not throw away.
- To a large pot of boiling, salted water, add pasta. Bring water back to a boil, stir pasta and cook only five minutes after boil restarts. Strain and rinse with cold water. Set aside. The pasta will still be raw in center but will finish cooking in the oven.
- Prepare cornbread mix re: package directions. Pour into a lightly greased 9x13 pan. Bake until a deep golden brown crust appears. Set aside to cool.
- In large mixing bowl, stir together the canned soup ,milk, horseradish, sage, and pepper. This will be rather stiff. Add milk in small amounts until you have a custard consistency. Stir in the pasta and mix well covering all the pasta.
- Cut chicken into cubes. Cut cornbread into cubes. Once all is cooled down, fold into the soup mixture. Let sit, covered about 20 minutes. Gently stir. If it appears dry, add some of the leftover broth until it is creamy again.
- Cover with foil Bake at 350 degrees for 20 minutes, uncover, continue baking until top is lightly browned.
- ++If you are not use to using ground sage, try the 1/4 teaspoons.
- Of course, you know your own family so add onions, mushrooms and any other veggie you know will be eaten.
Nutrition Facts : Calories 809.5, Fat 18.1, SaturatedFat 4.7, Cholesterol 56.1, Sodium 2905.6, Carbohydrate 121.4, Fiber 7.8, Sugar 19.7, Protein 37.6
SPAGHETTI WITH CORNED BEEF
Quick and easy spaghetti using canned corned beef and bottled spaghetti sauce. Delicious! For added nutrition, add a can of mixed vegetables or cut-up fresh vegetable, such as chopped onion or green peppers and tomatoes.
Provided by Lymari
Categories Main Dish Recipes Pasta Spaghetti Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Dissolve bouillon in boiling water. Cut spaghetti noodles in half and add to boiling water until done.
- Over medium heat empty can of corned beef onto a skillet. Add spaghetti sauce to meat. Stir until heated; corned beef will come apart and a thick sauce will form. If desired, add Italian seasoning, garlic powder, dry onion, or any other spices.
- Once noodles are done, drain and combine with corned beef sauce.
Nutrition Facts : Calories 382.7 calories, Carbohydrate 41.2 g, Cholesterol 58.9 mg, Fat 12.1 g, Fiber 2.9 g, Protein 25.2 g, SaturatedFat 4.6 g, Sodium 1114.3 mg, Sugar 5.8 g
MEATBALL PASTA BAKE
This easy-to-make baked meatball pasta bake is better than lasagna!
Provided by Karla Harmer
Categories Noodle Casserole
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, about 3 minutes less than the package instructions, about 8 minutes. Drain pasta.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 13x9 inch baking dish.
- Heat oil in a skillet over medium heat and cook meatballs until browned on all sides, about 5 minutes. Add marinara sauce and ricotta cheese; mix to combine. Add cooked pasta and mix to combine. Season with Italian seasoning and garlic powder.
- Cover the bottom of the prepared baking dish with a layer of sauce without meatballs. Sprinkle 1 cup mozzarella cheese on top. Add another layer of sauce with meatballs on top and sprinkle with 1/3 cup Parmesan cheese. Add another layer of 1 cup mozzarella cheese. Add the rest of the sauce and meatball mixture on top, followed by remaining 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
- Remove foil and bake until cheese starts to turn golden brown, 10 to 20 minutes. Enjoy!
Nutrition Facts : Calories 701.4 calories, Carbohydrate 76.6 g, Cholesterol 107.6 mg, Fat 25.7 g, Fiber 7.4 g, Protein 38.1 g, SaturatedFat 10.9 g, Sodium 1276.8 mg
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