A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Danish Spaghetti
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- #14527
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 package (12 ounce size) vermicelli or thin spaghetti (cooked)
1 medium onion, chopped
1 small jar chopped mushrooms
1 tablespoon chili powder
1 can chicken broth
1/2 pound spicy pork breakfast sausage
1 package frozen spinach (thawed and drained)
1 can (8 ounce size) tomato sauce
1/2 pound process cheese product
1/2 cup water
2 cups cooked cubed or shredded chicken
salt and pepper, to taste
directions
Cook sausage until brown. Drain and pat dry with paper towels to remove as much grease as possible.
Saute onion in large skillet in 1 tablespoon butter until transparent. Add spinach, mushrooms, tomato sauce, chili powder, and chicken broth. Simmer a few minutes.
Melt process cheese in microwave with the water to thin (about a minute at a time: Cook 1 minute, stir, cook another minute, stir, until thin and smooth). Add process cheese to mixture. Add salt and pepper to taste. Add cooked noodles and mix well. Fold in cooked chicken gently.
Spray 9 x 13 inch casserole dish with non-stick spray and pour mixture into dish. Bake at 350 degrees F for 20 minutes. Freezes well.
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nutrition data
Nutritional data has not been calculated yet.
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