Picnic Pepperoni Spaghetti Recipe
Ingredients
| Pepperoni | 1 1/2 Cup (16 tbs) | |
| Thin spaghetti | 500 Gram | |
| Sauteed vegetables in butter, preferably celery, onions and green peppers 1 cup | ||
| Milk | 2 Cup (16 tbs) | |
| Mozzarella cheese | 1 Cup (16 tbs) | |
| Eggs | 3 Small | |
| Campbell's tomato soup 1 can | ||
| Spaghetti sauce 1 jar | ||
Directions
Blend milk and whisked eggs with the sauteed vegetables.
Grate the cheese.
Cook the spaghetti till it becomes tender.
Drain properly.
Spread the spaghetti in a 13"x9" baking dish.
Combine soup and sauce together.
Pour half of it over the spaghetti.
Sprinkle half of the shredded cheese.
Then arrange the pepperoni slices.
Follow it up with the remaining sauce and rest of the cheese.
Bake for about 15 minutes at 350°F.
Set aside for 15 minutes.
Then cut it into squares.
Have it as you wish... hot or cold!
Grate the cheese.
Cook the spaghetti till it becomes tender.
Drain properly.
Spread the spaghetti in a 13"x9" baking dish.
Combine soup and sauce together.
Pour half of it over the spaghetti.
Sprinkle half of the shredded cheese.
Then arrange the pepperoni slices.
Follow it up with the remaining sauce and rest of the cheese.
Bake for about 15 minutes at 350°F.
Set aside for 15 minutes.
Then cut it into squares.
Have it as you wish... hot or cold!
Chef
