Wednesday, May 6, 2009

Kids' Spaghetti

This one is one is one of my trusty stand-bys. I love it because it's easy and tasty and the leftovers are great for lunch. I think Steve even had seconds tonight.

1 lb ground beef or chopped chicken
1/2 lb spaghetti
1 can cream of chicken
1 can tomato soup
1 cup cheese ( I would go with an orange variety)

Cook ground beef and start pasta water. When beef is no longer pink add both the soups undiluted and mix well. When noodles are done mix with beef soup mixture, place in a baking dish and top with shredded cheese. Bake at 350 for 25 minutes.

*You could also cheat on this one and just put it under the broiler for a couple minutes to just melt the cheese.

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