Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 1 small package (7 ounces) spaghetti
- 2 cups diced leftover cooked pork loin or tenderloin
- 1 can (10 3/4 ounces) cream of mushroom soup
- 1 cup frozen peas and carrots, thawed
- 1 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried basil, optional
- 1/2 cup milk or cream
- salt and pepper, to taste
- 1/2 cup fresh shredded Parmesan cheese, or about 1/4 cup grated, optional
Preparation:
Lightly grease a 2 1/2 to 3-quart casserole. Heat oven to 350°.Break spaghetti into 3 or more pieces and cook in boiling salted water as package directs; drain and rinse and set aside.
Combine the remaining ingredients, except cheese, in a large bowl; stir in the spaghetti. Turn the mixture into the prepared pan and sprinkle the Parmesan cheese over the top, if using. Bake for 20 to 30 minutes, until hot and bubbly.
Serves 4.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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