Pork and Spaghetti Casserole

Budget Menu & Dirt Cheap Recipes Left Over Layering Pork and Spaghetti Casserole

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      Pork and Spaghetti Casserole
      1 small package (7 ounces) spaghetti
      2 cups diced leftover cooked pork loin or tenderloin
      1 can cream of mushroom soup
      1 cup frozen peas and carrots, thawed
      1 cup finely chopped onion
      1/2 cup finely chopped celery
      1 tbs fresh chopped parsley or 1 teaspoon dried parsley flakes
      1/2 tsp dried basil, optional
      1/2 cup milk or cream
      salt and pepper, to taste
      1/2 cup fresh shredded Parmesan cheese, or about 1/4 cup grated, optional
      Lightly grease a 2 1/2 to 3-quart casserole.

      Heat oven to 350°. Break spaghetti into 3 or more pieces and cook in boiling salted water as package directs. Drain and rinse and set aside.
      Combine the remaining ingredients, except cheese, in a large bowl.

      Stir in the spaghetti. Turn the mixture into the prepared pan and sprinkle the Parmesan cheese over the top, if using. Bake for 20 to 30 minutes, until hot and bubbly.
      Serves 4.
      showered with love

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Budget Menu & Dirt Cheap Recipes Left Over Layering Pork and Spaghetti Casserole