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Results 41 - 50 of 50 for baked spaghetti evaporated milk
41. TURKEY CASSEROLE
Break spaghetti in half. Cook according to ... with onions, soup, milk, turkey, spices and 1/2 ... 1/2 cup cheese. Bake at 350 degrees for 30 ... until bubbly. Serves 12.
Cook spaghetti. Saute onion in butter; ... liquid, soup and milk; stir until thick. Combine ... top with cheeses. Bake at 350 degrees for 30 ... frozen before its baked.
Heat oven to 350 degrees. ... in broth and milk. Heat to boiling, stirring ... vermouth. Stir in spaghetti and chicken. Pour into a ... with Parmesan cheese. Bake 30 minutes or until bubbly in center. 6 servings.
44. SPAGHETTI PIE
Preheat oven to 350 degrees. ... salt, pepper and evaporated milk. Press firmly into bottom ... 9" pie plate. Bake at 350 degrees for 30 ... towel. Combine cooked spaghetti with beaten egg, Parmesan cheese ... Spread evenly over baked meat shell. Top with a ... nicely in the microwave.
Cook spaghetti, place in buttered baking ... mustard. Slowly add milk. Add liquid from mushroom ... Sprinkle cheese over. Bake at 450 degrees for 2 minutes.
Sprinkle salt and pepper over ... bread crumbs, and evaporated milk and combine lightly, but thoroughly. ... an even layer. Bake in a 350 degree oven 30 to 35 minutes. Meanwhile, cook spaghetti in boiling salt water, drain ... 10 minutes before cutting.
Saute onion, green pepper, and ... chicken broth. Cook spaghetti in remaining chicken broth and ... cheddar on top. Bake at 350 degrees for 40 ... 15 minutes before serving.
Saute onion in butter. Add all together onion, milk, celery salt, oregano, pepper. ... 8-10 ounce thin spaghetti. Pour in baking dish. Sprinkle with Parmesan cheese. Bake 30 minutes.
Cook spaghetti in 1 1/2 quarts water ... in chicken soup, evaporated milk, mushrooms, marjoram, pimento, meat ... with Parmesan cheese. Bake at 325 degrees for 30 ... refrigerator until baking time.
Cook spaghetti and drain. Saute onions and ... Transfer to 9x13 inch baking dish and top with cheeses. Bake at 350 degrees for 30 minutes. Serves 8.
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