s Baked Spaghetti s

      Yields: 12 Servings

KEYWORDS (edit):  Vegan Bake Main Dish

Ingredients

1 can (12 oz) Olives chopped
8 oz Mushrooms sliced
2 cans Stewed Tomatoes
1 Bell pepper chopped
1 Onion chopped
1 12 oz Whole wheat spaghetti
2 cups Soy Cheese (Mont Jack and/or cheddar) shredded
1 can (12 oz) Cream Mushroom Soup


 
Instructions
 OVEN: 350 BAKE: 30-40 minutes.
1 can olives, chopped
1 can mushrooms
2 cans stewed tomatoes
1 green pepper, chopped
1 bell pepper, chopped
1 whole onion, chopped
1 12 oz package spaghetti
Shredded soy montjack/cheddar cheese mixture (to taste... 2-4 cups)
1 can cream of mushroom soup (use organic if you can get it)

Sauté first 6 ingredients. Cook spaghetti separately. Make 2 layers of spaghetti, sautéed ingredients , cheese. Make second layer.
Mix soup with a little water. Pour over top, making sure it seeps down in. Bake.


This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


   

New Page 1


 

Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 12
Amount Per Serving
Calories:  10
Calories from fat: 0 (5% of tot cal)

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   1mg 0%
Total Carbo    2g 1%
     Dietary Fiber   0g 2%
     Sugars    2g  
Protein   1g  
Vitamin A       0% Vitamin C     3%
Calcium         0% Iron      2%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.


Rector Family Recipies