Chicken Spaghetti Casserole

It seems like you either grew up eating chicken spaghetti or you have never had it. For those who have never tried it, you might be wondering what it even is.

Chicken spaghetti casserole is perfect for feeding a crowd – after all, who doesn’t like chicken, pasta, and cheese? It can also be prepped ahead of time and divided into smaller baking dishes, making it great for taking to friends and neighbors who need a home-cooked meal.

Ingredients:

• 3 C. Shredded chicken
• 8 oz. Spaghetti noodles cooked
• ⅔ C. Chopped celery
• 1 C. Chopped onions
• 1 C. Chopped bell pepper
• 1 C. Chicken broth
• 2 Cans Cream of chicken soup
• 1 C. Shredded cheddar cheese
• Salt and pepper to taste

Methods:

1. Preheat the oven to 350 degrees.
2. Mix together the shredded chicken, cooked spaghetti noodles, celery, onions and peppers in a large mixing bowl.
3. Combine the broth, cream of chicken soups and salt and pepper to taste in a separate bowl.
4. Pour the soup mixture over the chicken mixture and toss to combine.
5. Layer the mixture into a 9×13 baking dish and top with the shredded cheddar cheese.
6. Cover with aluminum foil and bake for 35 minutes. Uncover and bake for 10 minutes more.

Enjoy!!

Old Fashioned Goulash

Old Fashioned Goulash

I love those recipes that we all grew up with, they are just too good to miss out on.

Dish up a bowl of this incredibly comforting easy old fashioned goulash recipe for dinner! An easy mixture of pasta, beef, and sauce for a delightful meal everyone enjoys.

Ingredients

• 2 lbs ground beef or turkey

• 3 tsp minced garlic

• 1 large Yellow onion, diced

• 2 1/2 cups water

• 1/2 cup beef broth

• 1/3 cup olive oil

• 2 (15-ounce) cans tomato sauce

• 2 (15-ounce) cans diced tomatoes

• 1 T Italian seasoning

• 1 T Adobo Seasoning

• 3 bay leaves

• 1 T seasoned salt

• 1/2 T black pepper

• 2 cups elbow macaroni, uncooked

• 1 cup shredded Mozzarella Cheese

• 1/2 Cup Shredded Cheddar Cheese

Directions

1. In a Dutch oven, saute the ground beef over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease.
2. Add the onions to the pot and saute until they are tender about 5 minutes. Add 2 cups water and one cup beef broth, along with the tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce and seasonings. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
3. Add the elbow macaroni, stir well, return the lid to the pot and simmer until pasta is al dente, about 4-5 minutes. Pasta will cook a bit more when you remove from heat. IMPORTANT: be careful not to cook your pasta too long, mushy goulash is not good!
4. Remove from heat, remove the bay leaves. Serve warm and top with shredded cheddar cheese.

I like mine a little extra crispy on top and topped with Italian bread crumbs or croutons added

CALIFORNIA SPAGHETTI SALAD

 

CALIFORNIA SPAGHETTI SALAD

I make this spaghetti salad/California spaghetti salad for all of our family gatherings, my brother will devour the whole bowl if not monitored 

 I boil a small package of spaghetti noodles until al dente,  then add 1 chopped zucchini, Squash if you have any, half of a cucumber, slice thin a half of a purple or some green onion, add sliced black olives, 1 chopped tomato, 1 red bell pepper, 1 package of dry Italian dressing, 1 bottle of zesty Italian dressing, 1/3 cup grated parmesan cheese, salt ,pepper, garlic and onion powder to your taste. Toss well and cover and refrigerate. You can add any vegetables you like I added some hard salami you can use pepperoni also

Ingredients

• 400-500 grams of spaghetti.

• 1½ cup. From the cherry tomatoes, I cut them in half.

• 1 diced cucumber.

• 2 cubes zucchini.

• 1 green pepper, diced.

• 1 red pepper, diced.

• 1 red onion, diced.

• Could. Of sliced ​​black olives, it must be filtered before use.

• For dresses, I used:

• 1 bottle of Italian sauce.

• Half a cup of grated Parmesan cheese.

• 1 tablespoon of sesame seeds.

• 1 teaspoon paprika.

• ½¼ 1 teaspoon of celery seeds.

• Half  tsp garlic powder.

Directions

1. I cooked the noodles according to package instructions, then filtered and rinsed in cold water.
2. After that, the dices collected vegetables. Zucchini, cherry tomatoes, green and red peppers, red onions, cucumbers, and black olives in a large mixing bowl.
3. To get the sauce, I whisked Italian dressing, sesame seeds, grated parmesan cheese, paprika, celery seeds, and garlic powder in another mixing bowl.
4. To finish, I tossed the cooked pasta with chopped vegetables and olives, then poured the marinade over it and threw all the ingredients well.
5. I put the container in the refrigerator for at least 3 hours after covering it with plastic wrap.
6. Hope you enjoy this easy salad, it is very nutritious and rich !! Kids will also love it because of the colorful vegetables !! So try it as soon as possible !!

  Ingredients 400-500 grams of spaghetti. 1½ cup. From the cherry tomatoes, I cut them in half. 1 diced cucumber. 2 cubes zucchini. 1 green pepper, diced. 1 red pepper, diced. 1 red onion, diced. Could. Of sliced ​​black olives, it must be filtered before use. For dresses, I used: 1 bottle of Italian sauce.…

Southern style spaghetti

 Southern Sausage Spaghetti Sauce is thick and full of ground Italian sausage with plenty of tomato flavor. It’s basically a sausage version of this Southern Spaghetti Sauce recipe which is one of the most popular recipes on Spicy Southern Kitchen. I love the extra flavor that sausage gives this sauce.

Southern style spaghetti

This homemade meat sauce is perfect for any of your favorite pasta dishes. Make ahead and freeze or make a fresh batch for a delicious dinner!

• Prep Time : 15 Minutes
• Cook Time : 45 Minutes
• Total Time : 1 Hour
• Yield : 24 Servings

Ingredients

• 3 lbs ground beef
• 2 medium onions minced
• 7-8 cloves of garlic minced
• 2 30 oz cans of tomato sauce
• 1 1/2 cup water
• 3 large bell peppers diced
• 3 tbsp Italian seasoning
• 3 tbsp salt free seasoning OR 1 1/2 tbsp salt
• 2 tsp ground black pepper I didn't use any in the video, because I used salt free seasoning that already has black pepper in it. If using salt, add pepper.
• 14 oz can of diced tomatoes
• 1/4 cup sugar (brings down the acidity levels of the tomato sauce and etc.)
• 1 1/2 cup of grated parmesan cheese

Instructions

1. Brown the ground beef in a pot over medium heat. Drain the fat from the pot.
2. Add in the onions, garlic, peppers, and tomatoes. Stir.
3. Sprinkle in the Italian seasoning, and the salt-free seasoning OR salt & pepper.
4. Toss in the diced tomatoes, then add in the tomato sauce and water.
5. Sprinkle in the sugar, and stir all of the ingredients.
6. Add in the parmesan cheese, stir the ingredients, then reduce the heat to low.
7. Let the sauce simmer for 45 minutes.
8. Let the sauce cool down, then place the sauce into labeled bags.
9. Store the sauce in the freezer until you are ready to use it!

Enjoy!!

Spaghetti and Meatballs

 

Spaghetti and Meatballs

Spaghetti and Meatballs is a family favorite that never goes out of style.

Ingredients

• 1 pound spaghetti

Sauce

• 2 tablespoons olive oil

• 1 small onion diced

• 4 cloves garlic minced

• 28 ounces whole Italian tomatoes canned

• 28 ounce crushed tomatoes

• 3 tablespoons tomato paste

• 1 teaspoon Italian seasoning

• ½ teaspoon crushed red pepper

Meatballs

• 1 pound lean ground beef

• ½ pound ground pork

• ⅓ cup seasoned bread crumbs

• ¼ cup onion finely diced

• 1 egg

• ½ teaspoon basil

• 2 tablespoons fresh parsley chopped

• ½ teaspoon salt & black pepper to taste

• ¼ cup parmesan cheese shredded

• 1 tablespoon olive oil for frying

Instructions

1. Cook onion in olive oil over medium heat until tender, about 5 minutes. Add garlic and cook 1 minute more.
2. Reduce heat to low, add remaining sauce ingredients with 1 cup of water. Simmer covered 60 minutes.
3. Meanwhile, combine all meatball ingredients (except olive oil) and form 18 meatballs. 
4. In a large pan, heat olive oil over medium-high heat and add meatballs. Brown on all sides until golden (they do not need to be cooked through), about 10 minutes.
5. Add meatballs to sauce, cover and simmer 30 minutes. Uncover and simmer until sauce reaches desired consistency.
6. Serve over spaghetti.

Eonjoy!!