few drops Tabasco sauce1 teaspoon Worcestershire sauce
6 tablespoons olive oil
1 cup chopped celery/1 cup diced green pepper
2 cupps chopped onions
1 to 2 tablespoons chopped garlic
1/2 pound ground round beef
1 bay leaf
1 cup sliced mushrooms (optional)
1/2 pound regular spaghetti
1 cup corn or green peas (cooked)
1/2 pound sharp cheddar cheese, cubed
Parmesan cheese
Instructions
Cook chicken in broth until tender, about 20 minutes. Drain but reserve broth. Shred chicken into long strips, approximately four cups of meat. Meanwhile, in 450 degree oven, bake sausage until done, about 15 minutes. Drain and slice into one-quarter inch rings.
In a saucepan, melt 3 tablespoons butter and add flour; add one cup of reserved broth. Stir until thickened and smooth. Stir in cream and tomato sauce. Add Tabasco and Worcestershire sauces. Heat oil in a skillet, add onions, peppers, celery, and garlic. Stir for one minute. Add beef, cook until beef is brown. Add cream sauce to beef and add salt and pepper to taste. Add bay leaf.
If using mushrooms, cook in remaining butter and add to sauce. Cook spaghetti in boiling water 4 or 5 minutes (half done). Drain, rinse with cold water. Assemble as soon as possible.
Spoon a layer of sauce over bottom of deep casserole. Add one-half spaghetti, one-half chicken, one-half sausage, one-half corn (or peas), one-half cheddar cheese; repeat. Stir lightly with two-pronged fork to blend. Add 1 1/2 cups of remaining broth. Mix. Should be moist but not too liquid. Bake 25 minutes in 350 degree oven until cheese is melted. If necessary, add a little more broth, but do not make it soupy. Sprinkle with Parmesan cheese and serve.
Serving
Suggestions
Do ahead in a 4 to 8 quart casserole
Originally Submitted
4/3/2012
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