Frisco Spagetti Bake

I just can't help myself.  Periodically I just have to do it.  I must indulge my need for pasta.   Most of the time I try to cook things that I think the Toddster will enjoy, but . . . every so often my pasta loving heart just had to be pampered.   A gals got to do what a gals got to do.   I think he is getting sort of used to it now . . .  well he doesn't complain as much as he used to at any rate.




He's always after me to cut back on the grocery bill and economically speaking, pasta is a bit of a money saver, so all I usually have to do is remind him of that and he shuts up.  Problem solved!



Really, there isn't much to complain about here.  This is a really delicious casserole that makes good use of store cupboard ingredients such as half a packet of spaghetti noodles,  tomato passata (sauce) and tomato soup, along with a can of creamed corn.  




With a small onion, half a green pepper and some fresh mushrooms, as well as two rashers of bacon, some cheese and seasoning, it all combines together to make a delicious casserole that is not only filling but which feeds quite a few people.  I usually divide it into two dishes and freeze one.



It also makes a great casserole to take to pot luck and covered dish suppers.  The original recipe (from Sunset magazines) called for tinned mushrooms.  I hate tinned mushrooms.  I have adapted it to use fresh mushrooms which taste so much better and have a much nicer texture.



It's not much to look at, but don't let that fool you into thinking it isn't delicious.   It's probably one of the most delicious casserole bakes you could ever ask for.  All you need on the side is some crusty bread and a nice salad and you have a really delicious meal that your family will love.  And it won't break the bank.

*Frisco Spaghetti Bake*
Makes 6 to 8 servings

Printable Recipe

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.