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Add a photoServings: 1
Ingredients
- 1 c. Minced onion
- 1 c. Minced green pepper
- 1 c. Celery
- 1Â 1/2 stk butter or possibly oleo, melted
- 1 can Tomato soup
- 1 can Cream of mushroom soup
- 1 pt Chicken broth, (Swanson or possibly
- 2 ounce Pimento
- Â Â Chili pwdr and tabasco to taste
- 1 pkt Thin spaghetti, cooked
- 1 sm Fryer, cooked, deboned, and cut up
- Â Â Grated cheese, (cheddar or possibly whichever you prefer)
Directions
- Cook onions, pepper and celery in butter or possibly oleo till tender. Add in other ingredients except spaghetti and simmer for a few min. Add in cooked spaghetti and blend together. Pour into a baking dish and top with grated cheese. Bake at 350 till cheese is melted.
- Heat butter in large skillet over medium heat. Add in onion, green pepper, zucchini and mushrooms. Stir occasionally for 5 min.
- 2. Add in flour and tomato, stirring to completely blend in flour.
- 3. Beat together Large eggs, lowfat milk, salt and Worcestershire sauce in bowl with beater.
- 4. Sprinkle 1/2 of the cheese in pie shell. Add in vegetables on top of cheese.
- 5. Pour egg mix over vegetables and then sprinkle with remaining cheese.
- 6. Garnish with paprika. Bake at 375 for 35-40 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2924g | |
| Calories 4563 | |
| Calories from Fat 3148 | 69% |
| Total Fat 353.23g | 442% |
| Saturated Fat 151.15g | 605% |
| Trans Fat 0.0g | |
| Cholesterol 1319mg | 440% |
| Sodium 6485mg | 270% |
| Potassium 4412mg | 126% |
| Total Carbs 88.3g | 24% |
| Dietary Fiber 12.6g | 42% |
| Sugars 41.63g | 28% |
| Protein 256.25g | 410% |
