Post by lynn on May 23, 2006 0:15:45 GMT 10
"This healthy delicious recipe is from my friend Nita who says that all of her 6 children love this dish." Also a great one to use up some of those summer veggies.
Serves: 10-12
Serving ideas: Serve with whole grain garlic bread and a big dark green salad.
Nita's Baked Veggie Spaghetti
1 onion, chopped
1 green pepper, chopped
2 cups sliced mushrooms
1 Tablespoon olive oil
1 28 ounce can diced tomatoes, with juice
2 teaspoons dried oregano
1/2 teaspoon dried basil
2 cups shredded cheddar cheese (use 2%)
12 ounces spaghetti, cooked and drained (I prefer whole grain)
2 teaspoons chicken or vegetable broth powder
1/4 cup flour (whole wheat flour)
1 1/2 cups milk (or a substitute)
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
In a large skillet, saute onion, green pepper and mushrooms in oil and a little water if necessary until crisp tender. Add tomatoes, olives and spices and simmer uncovered for 5 minutes. Place half of the spaghetti in a greased 9 x 13 baking dish. Top with half of the veggie mixture. Sprinkle with half of the cheddar cheese. Repeat layers. In a small saucepan, wishk toghether broth powder and flour. Add milk slowly, stirring constantly with wire whisk, to form a smooth liquid. Add garlic and cook over medium heat until thickened, drizzle over the casserole. Sprinkle with parmesan cheese. Baked uncovered at 350 for 30 -35 minutes or until bubbly and golden on top. Let sit 5 minutes before serving.
Serves: 10-12
Serving ideas: Serve with whole grain garlic bread and a big dark green salad.
Nita's Baked Veggie Spaghetti
1 onion, chopped
1 green pepper, chopped
2 cups sliced mushrooms
1 Tablespoon olive oil
1 28 ounce can diced tomatoes, with juice
2 teaspoons dried oregano
1/2 teaspoon dried basil
2 cups shredded cheddar cheese (use 2%)
12 ounces spaghetti, cooked and drained (I prefer whole grain)
2 teaspoons chicken or vegetable broth powder
1/4 cup flour (whole wheat flour)
1 1/2 cups milk (or a substitute)
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
In a large skillet, saute onion, green pepper and mushrooms in oil and a little water if necessary until crisp tender. Add tomatoes, olives and spices and simmer uncovered for 5 minutes. Place half of the spaghetti in a greased 9 x 13 baking dish. Top with half of the veggie mixture. Sprinkle with half of the cheddar cheese. Repeat layers. In a small saucepan, wishk toghether broth powder and flour. Add milk slowly, stirring constantly with wire whisk, to form a smooth liquid. Add garlic and cook over medium heat until thickened, drizzle over the casserole. Sprinkle with parmesan cheese. Baked uncovered at 350 for 30 -35 minutes or until bubbly and golden on top. Let sit 5 minutes before serving.
