One of our Test Kitchen team members always raves about how much she loved going to her grandmother’s house for Sunday dinner. One of her favorite side dishes was always a creamy veggie and pasta casserole. So, inspired by this memory-making dish, we came up with this recipe for Grandma’s Best Casserole.
What You’ll Need:
1 pound spaghetti
4 tablespoons butter
1 onion, chopped
1 red bell pepper, cut into 1/2-inch chunks
1 (8-ounce) package fresh mushrooms, sliced
2 cups chicken broth
2 (10-3/4-ounce) cans condensed cheese soup
8 ounces bacon, cooked and crumbled
What To Do:
1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch casserole dish with cooking spray.
2. Cook spaghetti according to package directions; drain, return to pot, and set aside.
3. Meanwhile, in a large skillet over medium-high heat, melt butter; sauté onion, bell pepper, and mushrooms 6 to 7 minutes, or until tender. Add vegetable mixture and remaining ingredients to spaghetti; mix well.
4. Place mixture in prepared casserole dish, cover, and cook 25 to 30 minutes, or until heated through.
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