Today’s offering for Favorite Ingredient Friday is one of my favorite old stand by’s for when I’m stumped as to what to cook. It is delicious, vegetarian, and enough to serve a crowd! And can be made “low carb” by using spaghetti squash in place of the spaghetti noodles, and if you “don’t do” whole wheat pasta, then certainly you can use white pasta. Also, if there are any veggies in here that you don’t like, please leave them out or up the ones you do like! 🙂
To see more FIF entries or to enter your own, please visit Overwhelmed With Joy’s blog .
I got this recipe from a friend several years ago, and it is one that she had adapted from a Taste Of Home recipe The notes are her’s…..and Nita, if you ever happen upon my blog, THANK YOU for this recipe! It is one of our family favorites! Even today…8 or 9 years after you originally gave it to me 🙂
(even my very carnivorous sister requests this)
1 cup chopped onion
1 cup chopped green pepper
2-4 cloves garlic, minced
1 Tbsp. oil
1 can (28 oz.) tomatoes with liquid
1 can (4 oz.) mushrooms, drained
1 can (2-1/4 oz.) sliced ripe olives
2 tsp. dried oregano
1/2 tsp. dried basil
2 cups shredded cheddar cheese
12 ounces whole grain spaghetti, cooked/drained
1 Tbsp. chicken broth powder (vegetarian)
2 Tbsp. flour or arrowroot powder
1 1/2 cups milk (or milk substitute)
1/4 cup grated Parmesan cheese
Saute onion and green pepper in oil (and a little water if necessary)
until tender. Add tomatoes, garlic, mushrooms, olives and spices.
Simmer uncovered for 10 minutes. Place half of the spaghetti in a
greased 9 X 13″ baking dish. Top with half of the vegetable mixture.
Sprinkle with 1 cup of the cheddar cheese. In a small saucepan, stir
together broth powder and flour or arrowroot. Add milk or substitute
slowly, stirring constantly, to form smooth liquid. Cook over medium
heat until thickened and pour/drizzle over the casserole. Sprinkle with
Parmesan cheese. Bake uncovered at 350 for 30 to 35 minutes or until
heated through and golden on top.
***Again, I have made this without the cheese and it was good, but better
with cheese. You could use a non-dairy cheese though.***
(Lori, back again, this recipe is EASILY made vegan by leaving out the cheeses, or using vegan alternatives, and by using soy or rice milk to make the sauce).