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Spaghetti has always been a favorite family meal. My teenage daughter will eat leftover spaghetti for breakfast, lunch, and as a mid-afternoon snack. Not everyone loves spaghetti so much that they’ll go to that extreme, however, and the very same meals can getting boring after awhile. Here are some ways go right here to jazz up this old favorite.

Italian Sausage Spaghetti

1 c. water

Put sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining ingredients in crock pot. Add drained sausage and cover; cook on low 4 hours. Increase to high; cook one hour longer. Cut sausage into bite-size pieces and serve over cooked spaghetti. Sprinkle with more Parmesan, if desired.

Irish Italian Spaghetti

1/2 c. grated Parmesan cheese

Brown onion in oil. Add meat and seasonings. Brown lightly, cover. Simmer 10 minutes. Add soups, cover and simmer 45 minutes. Cook spaghetti. Cover with sauce and Parmesan cheese.

Baked Spaghetti

1/4 c. grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter till tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9x2-inch baking dish. Top with half the vegetable mix. Sprinkle with one c. cheddar cheese. Repeat layers. Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Six to 8 servings.

Chicken Spaghetti Casserole

4 slices American cheese

Melt margarine and cook peppers and mushrooms until tender; include flour and combine well. Add chicken broth. Cook and stir till thickened. Add chicken, pimento, and seasonings; heat and add almonds.

Cook spaghetti in boiling water for approximately 9 minutes. Drain and mix with previous ingredients. Put in casserole dish and cover with slices of American cheese. Heat at 325 degrees until cheese is melted (approx. 30 to 45 minutes). Serve.