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Creole Spaghetti Bake Recipe
|Uncooked spaghetti||8 Ounce, ready cut|
|Bacon||1⁄4 Pound, diced|
|Chopped green pepper||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Canned tomato sauce||8 Ounce (1 Can / 1 Cup)|
|Canned condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can / 3/4 Cup)|
|Canned whole kernel corn||17 Ounce, drained (1 Can / 2 Cups)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
Calories 729 Calories from Fat 336
% Daily Value*
Total Fat 38 g58.5%
Saturated Fat 15.3 g76.7%
Trans Fat 0 g
Cholesterol 68.3 mg
Sodium 928.3 mg38.7%
Total Carbohydrates 68 g22.7%
Dietary Fiber 7.3 g29.1%
Sugars 18.4 g
Protein 25 g50.8%
Vitamin A 29% Vitamin C 58.2%
Calcium 42.7% Iron 8.5%
*Based on a 2000 Calorie diet
Saute bacon, green pepper and onion in saucepan until bacon is crisp.
Add tomato sauce, tomato soup and mushrooms; season with salt and pepper to taste.
Add corn and oil to cooked spaghetti, then add the sauce mixture.
Turn into a 1 1/2-quart casserole; top with shredded cheese.
Bake at 350° 30 minutes, or until hot and bubbly.