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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

MEXICAN SPAGHETTI Recipe

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This recipe for MEXICAN SPAGHETTI is from Madeline's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large onion - chopped and sauted in butter
1 bell pepper cut and sauted in butter
1 lb. hamburger, browned and set aside
1 can tomatoes with chile peppers
1 can cream of chicken soup
1 lb cheddar grated (2 cups)
8 oz. vermic
elli spaghetti (cooked & drained)
Directions:
Directions:
Mix all together saving some cheddar for top. Put in casserole dish. Bake at 350º for 45 minutes. Sprinkle remaining cheese on top.
Personal Notes:
Personal Notes:
Home Bureau recipe.

 

 

 

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