Kat's Kitchen and Korner

Discussion in 'Chit-Chat' started by kat2220, Nov 6, 2005.

  1. TexasRaceLady

    TexasRaceLady Plank Owner Contributor

    Made this the other day --- absolutely delicious.
    Spaghetti Queso

    8 ounces spaghetti -- cooked
    1.5 lbs ground beef, or turkey
    1 package Taco seasoning
    1 can cream of chicken soup
    1 can Rotel tomatoes
    2/3 cup water
    8 ounces Velveeta cheese -- cubed -- small cubes means it melts faster
    1 cup shredded cheddar

    Preheat oven -- 350*. Spray 9x13 casserole dish.
    Cook meat and drain any grease. Stir in taco seasoning and water. Cook 5 minutes.
    Stir in soup, Rotel, and Velveeta cubes. Stir over low heat until cheese is melted.
    Stir in spaghetti. Pour into dish. Spread cheddar on top. Bake until heated through and cheddar has melted.
     
  2. Johali

    Johali Team Owner Contributor

    The wife is going to try this later in the week. Looks really good.
     
  3. TexasRaceLady

    TexasRaceLady Plank Owner Contributor

    I used ground beef --- 80/20 ratio. For me, it has more taste.
     
    Johali likes this.
  4. Johali

    Johali Team Owner Contributor

    Thanks.
     
  5. TexasRaceLady

    TexasRaceLady Plank Owner Contributor

    Spaghetti Salad --- strange, but delicious

    1 lb. spaghetti --- broken in SMALL pieces and cooked, drained and rinsed.
    1 medium zucchini, diced
    1 cucumber, diced
    1 medium red onion, diced
    1 medium green bell pepper, diced
    2 small cans(2.25 oz) sliced ripe olives, drained
    1 pint cherry tomatoes, sliced in half

    Dressing: Mix thoroughly and pour over salad.
    1 16 oz. bottle Italian dressing
    1/2 cup grated Parmesan
    1/4 teaspoon garlic powder
    1 tablespoon sesame seeds
    1 teaspoon paprika
    1/2 teaspoon celery seed

    Chill at least an hour.

    NOTE: This makes a huge amount -- more fit for a large crowd.
     
    Last edited: Jun 19, 2018

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