Spaghetti Francisco

This baked dish is especially popular because it is one of those meal-in-one combinations you can assemble ahead and heat when time to serve.

Undoubtedly this dish has been encountered at many a church social and fund-raising event. Quantities to use for serving large groups are included.

1 package (8 oz.) spaghetti, cooked in salted water and drained 1/4 cup salad oil

1 can (1 lb.) cream-style corn

2 slices bacon, diced

1 small onion, chopped 1/2 medium-sized green pepper, chopped 1/2 can (8 oz.) tomato sauce 1/2 can (IO1/4 oz.) condensed tomato soup

1 can (8 oz.) mushrooms, drained Salt and pepper to taste 1/2 pound American or mild Cheddar cheese, shredded

Mix cooked spaghetti, oil, and corn.

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. Serves 6 to 8.

Quantities for 10 to 15 People. Use 1

package (1 lb.) spaghetti; 1/2 cup oil;

2 cans (1 lb. each) cream-style corn; 4 slices bacon; 2 small onions; 1 green pepper; 1 can (8 oz.) tomato sauce; 1 can (101 oz.) condensed tomato soup;

2 cans (8 oz. each) mushrooms; salt and pepper to taste; and 1 pound American or mild Cheddar cheese.

Quantities for 35 to 40. Use 3 pounds spaghetti; 1 cup oil; 4 cans (1 lb. each) cream-style corn; 12 slices bacon; 3 medium-sized onions; 3 green peppers; 3 cans (8 oz. each) tomato sauce; 2 cans (101 oz. each) condensed tomato soup;

3 cans (8 oz. each) mushrooms; salt and pepper to taste; and 2 pounds American or mild Cheddar cheese.

 

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