SOUTHERN LIVING SPAGHETTI CASSEROLE RECIPES

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PIZZA SPAGHETTI CASSEROLE RECIPE | SOUTHERN LIVING



Pizza Spaghetti Casserole Recipe | Southern Living image

We preferred turkey pepperoni, so you don't get a greasy appearance. Freeze the unbaked casserole up to one month. Thaw overnight in the refrigerator; let stand 30 minutes at room temperature, and bake as directed.

Provided by Southern Living

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield Makes 6 servings

Number Of Ingredients 7

12 ounces uncooked spaghetti
1/2 teaspoon salt
1 (1-lb.) package mild ground pork sausage
2 ounces turkey pepperoni slices (about 30), cut in half
1 (26-oz.) jar tomato-and-basil pasta sauce
1/4 cup grated Parmesan cheese
1 (8-oz.) package shredded Italian three-cheese blend

Steps:

  • Cook spaghetti with 1/2 tsp. salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish.
  • Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.
  • Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.
  • Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.

CHICKEN-SPAGHETTI CASSEROLE RECIPE | MYRECIPES



Chicken-Spaghetti Casserole Recipe | MyRecipes image

Casseroles are where you can see Southern ingenuity at its best, and the eighties had no shortage of inventive ideas. This particular Southern standard gave us all the warm and fuzzy memories we were craving.

Provided by MyRecipes

Total Time 2 hours 35 minutes

Yield Makes 8 servings

Number Of Ingredients 16

1 (4-lb.) whole chicken
4 tablespoons kosher salt
1 bay leaf
8 ounces uncooked spaghetti
3 tablespoons butter
1 large yellow onion, chopped
½ medium-size green pepper, coarsely chopped
2 celery ribs, chopped
2 garlic cloves, minced
1 (10 3/4-oz.) can cream of mushroom soup
1 (28-oz.) can diced tomatoes, drained and chopped
1 teaspoon Worcestershire sauce
4 drops of hot sauce
? teaspoon freshly ground black pepper
Vegetable cooking spray
1 cup (4 oz.) shredded medium Cheddar cheese

Steps:

  • Place first 3 ingredients and water to cover in a large Dutch oven. Bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 1 hour or until tender. Remove chicken, reserving broth in Dutch oven. Cool chicken completely (about 20 minutes). Discard bay leaf. Skin and bone chicken, and cut meat into pieces.
  • Preheat oven to 350°. Remove and reserve 1/4 cup chicken broth. Bring remaining broth in Dutch oven to a boil over high heat. Break spaghetti into thirds, and cook in broth 12 to 15 minutes or until tender; drain well, discarding broth. Return spaghetti to Dutch oven.
  • Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients, and sauté 5 minutes or until tender; add to spaghetti. Stir together soup and 1/4 cup reserved broth; stir into spaghetti mixture. Stir in chicken, tomatoes, and next 3 ingredients. Add salt to taste. Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with cheese.
  • Bake at 350° for 15 to 20 minutes or until cheese melts.

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