Tuesday, March 30, 2010

Creamy Spaghetti Casserole with Beans

For dinner tonight I made up this little recipe. My family loved it and said it reminded them of rice-a-roni. It is similar to a chicken dish I have had and you could certainly add chicken or replace the beans with the chicken. The picture isn't beautiful, I like to tell myself it looks "rustic".


2 cans of Great Northern Beans (white beans)

1 can cream of mushroom

1 can Water (mushroom can)

1 Chicken bullion cube (dissolved in water)

1 8oz. block cream cheese

2 Tbsp. tortilla soup seasoning

1/2 package of spaghetti (enough for 4-5 servings)


Preheat oven to 35o F.
Cook spaghetti for six minutes or until al dente.
Meanwhile combine soup, water, bullion, softened cream cheese and the tortilla soup seasoning. Heat on stove in a medium saucepan and whisk until smooth.
Drain spaghetti. Add sauce to spaghetti and put in a casserole dish. Cover with foil and bake in the oven for 30 minutes.

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