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Spaghetti Francisco Recipe
|Spaghetti||8 Ounce (1 Package, Cooked In Salted Water And Drained)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Canned corn||1 Pound (1 Can)|
|Bacon slices||2 , diced|
|Onion||1 Small, chopped|
|Green pepper||1⁄2 Medium, chopped|
|Canned tomato sauce||4 Ounce (Half 8 Ounce Can)|
|Canned condensed tomato soup||5 3⁄8 Ounce (Half 10 3/4 Ounce Can)|
|Canned mushrooms||8 Ounce, drained (1 Can)|
|American cheese/Mild cheddar cheese||1⁄2 Pound, shredded|
Serving size: Complete recipe
Calories 2854 Calories from Fat 1209
% Daily Value*
Total Fat 136 g208.7%
Saturated Fat 48.7 g243.4%
Trans Fat 1 g
Cholesterol 216.6 mg
Sodium 2484.4 mg103.5%
Total Carbohydrates 316 g105.3%
Dietary Fiber 12.8 g51.3%
Sugars 54.7 g
Protein 102 g204.4%
Vitamin A 70.9% Vitamin C 161.7%
Calcium 155.8% Iron 69.3%
*Based on a 2000 Calorie diet
Saute bacon, onion, and green pepper until bacon is crisp.
Add sauce, soup, mushrooms, and salt and pepper to taste.
Bring to a boil.
Pour over spaghetti mixture and mix.
Sprinkle a 9 by 13-inch baking pan with a little cheese, pour in spaghetti mixture, and top with remaining cheese.
Bake in a 350° oven until thoroughly hot and bubbly.