Vivian Chalfie’s spaghetti casserole

Martin Chalfie

Vivian Chalfie’s Spaghetti Casserole

Print

With ImageWithout Image

Author: Martin Chalfie

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

The origin of this recipe is unclear. It may have been taken from the box of Foulds Thin Spaghetti.

Ingredients

• 1 lb. Vermicelli (thin spaghetti)
• ½ lb. Mushrooms, sliced, but keep several caps intact for the top of the casserole
• 1 large Onion, diced
• Butter
• 2 can Condensed tomato soup
• 1 can Condensed milk
• ½ lb. Sharp cheddar

Protocol

1. Heat oven to 350 degrees.
2. Boil vermicelli until al dente; do not over cook.
3. While the pasta is cooking, sauté onions, sliced mushrooms, and mushroom caps in butter.
4. Heat together the soup, milk, and cheese until the cheese melts.
5. Mix together the sautéed sliced mushrooms and onions with the melted cheese sauce and mix with the cooked vermicelli in a buttered casserole dish. Place the mushroom caps on the top. This dish can be baked immediately, stored in the refrigerator overnight, or placed in a freezer for later use.
6. Bake for 45 minutes.

Created using The Recipes Generator