Ingredients for Creole Spaghetti Bake
- 1 (16 ounce) package spaghetti
- 2-3 tablespoons olive oil
- 1 pound bacon
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 garlic cloves, minced
- 1 (15 ounce) can Italian style tomato sauce
- 1 (10 3/4 ounce) can condensed tomato soup
- 1 (4 ounce) can sliced mushrooms, drained
- 1 1/2 cups cubed cooked ham or chicken
- salt and pepper, to taste
- 1 (10 ounce) package frozen whole kernel corn
- 1/4 cup grated Parmesan cheese
- 1 1/2 cups shredded sharp cheddar cheese
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How to Make Creole Spaghetti Bake
- Preheat oven to 350°F (175°C). Grease a 2-quart casserole dish.
- Cook spaghetti according to package directions until al dente. Drain and toss with 2-3 tablespoons of olive oil.
- While spaghetti cooks, in a large skillet, cook bacon over medium heat until almost crisp. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon grease in the pan.
- Add onion and green pepper to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
- Stir in tomato sauce, tomato soup, mushrooms, and cooked ham or chicken. Season with salt and pepper to taste. Bring to a simmer.
- Add the frozen corn to the cooked spaghetti and toss to combine.
- Pour the tomato sauce mixture over the spaghetti and corn. Stir gently to combine.
- Transfer the spaghetti mixture to the prepared casserole dish.
- Sprinkle with Parmesan cheese and then cheddar cheese.
- Bake for 25-30 minutes, or until bubbly and heated through. Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
43g
Fat
57g
Carbs
41g
