Frisco Spaghetti Bake

*Frisco Spaghetti Bake*
Makes 6 to 8 servings

This is a baked dish which is very popular at pot lucks and is one of the first dishes to empty.  It uses store cupboard ingredients. It's delicious!

1/2 pound of spaghetti cooked in salted water, drained and rinsed
60ml salad oil (1/4 cup)
400g tin of cream style corn (16 ounce tin)
2 slices of streaky bacon, diced
1 small onion, peeled and diced
1 small punnet of closed cup mushrooms, sliced (about 2 cups)
1/2 medium green pepper chopped
225g of tomato passata (1 cup tomato sauce)
1/2 tin of condensed tomato soup (the type you need to add water to)
salt and black pepper to taste
1 tsp garlic Italian seasoning
225g of medium cheddar cheese, grated (2 cups)


Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 by 13 inch baking dish.   Set aside.

Mix the cooked spaghetti with the oil and cream style corn.   Set aside.

Heat a large skillet.  Add a swirl of oil.  Add the bacon, onions and green pepper.  Cook until the bacon is crisp.  Add the sliced mushrooms.  Cook until the mushrooms are wilted and beginning to brown.  Stir this mixture into the spaghetti along with passata, tomato soup, seasoning and salt and pepper.  Stir in half the cheese.  Pour this into the prepared baking dish and smooth out.   Sprinkle with the remaining cheese.  Bake in the preheated oven for 20 to 25 minutes until bubbling, heated through the cheese is melted on top.  Serve  hot.
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