This is a dish I made up, but it can be made with almost any veggie, added meat or quick melting cheese. We just had these ingridients on hand so that is what I used. Everyone enjoyed it.
Recipe Serves 4-6
1 can cream of chicken (or mushroom)
1 cup milk
1/2 box spaghetti
1/2 bunch aspargus, chopped 1" pieces
2 stalks celery, diced
1 small bunch scallions (green onions), chopped
2/3 cup shredded Italian blend cheese
1/2 cup shredded cheddar cheese
1/2 cup fried onions
Preheat oven to 350*. Grease 11x7 casserole dish. Cook pasta until al dente (firm) and drain. While pasta is cooking, place cream of chicken, milk and sallion in pot over low-medium heat. When throughly heated add cheeses. Sauce should be creamy but somewhat thin--like pancake mix consistentcy. Meanwhile, steam asparugus and celery in microwave for 4-5 mins. Place spaghetti in dish, layer with steamed veggies and top with sauce. Stir slightly, spread out evenly and top with extra cheese and fried onions, if desired. Bake for 10-15 mins or until onions and cheese begin to brown. Serve and enjoy.
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