Recipe by Kates
"My mother used to make this as an alternative to regular spaghetti. Everyone adores this hearty dish and can't get enough! A staple in our home."
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1 (16 ounce) package
chopped green bell pepper
2 (24 ounce) jars
shredded Cheddar cheese
1 (10.75 ounce) can
condensed cream of mushroom soup
sliced fresh mushrooms
1 (4 ounce) can
sliced black olives
shredded mozzarella cheese
grated Parmesan cheese
I winced a little when I added the cream of mushroom soup to this recipe...I actually really like cream of mushroom soup in certain dishes, but I just didn't think it would be right in this dish. Surprisingly -- it was ok. However, the recipe was really missing something. If I were to make it again, I would cut down on the cheddar cheese a little (even though I'm a cheese LOVER...it was a bit much, and it made the consistency of the spaghetti a little off), use a little less pasta (maybe even half), and add more seasonings -- like garlic, black pepper, etc. I might even try adding about a half a pound of Italian sausage for a little more flavor. Overall, the dish was okay, but it was just a little too bland and boring for the expense of the ingredients. If I make it again, I will tweak it significantly. Thanks for a good base, though.
I absolutely loved this dish. I would probably add garlic salt for a bit more flavor. I added a red bell pepper as well as a green, and I'm glad I did; it added just a hint of sweetness. The thing that really sold me on this, though, was how filling it was. I made the pan for my husband and me, and it lasted us almost a whole week. So, just a few tweaks to serve personal taste, and this is a fantastic and filling meal.
Made this dish for a party... It was hit! The mushroom soup really makes the sauce rich. I make baked spaghetti a lot but the changes this recipe suggest were great.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 349
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