Confession: I have a problem. I, for the life of me, cannot make a dinner for two. It is so hard for me that I’ve considered it a problem. It’ll be great when I eventually have kids and a family of 4 (in fact, I’ll be a pro and my kids will think I’m Wonder Woman), but right now? It’s such a bugger. I know, first world problem, right?
A lot of dishes All the dishes I make are for potlucks or families. While that’s great and all for you followers of the blog with a family or an upcoming party to attend, it’s somewhat annoying for Jason & I because we have days upon days of leftovers. We don’t mind leftovers the next day, but when it stretches into the 2nd or 3rd day, it gets old. Not sure I should be complaining about this “problem” I have, but it basically just occurred to me tonight that I cannot make a dinner for two, no matter how hard I try. Okay, I’m done whining.
Behold: spaghetti casserole.
Serving size: not for two.
Now you can do this with chicken, turkey, beef..whatever. I didn’t do it with any meats because 1. I failed at defrosting my chicken while we were at work and 2. I thought we’d go all veggie for the meal. Still turned out great :)
Adapted from Recipe Girl
1/2 box of spaghetti pasta
1 tbsp. butter
2 cups sliced mushrooms
1 medium onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
3 stalks of celery, diced
2 10.75 oz. cans of cream of mushroom (I used cream of mushroom with garlic)
1 cup nonfat milk (you can use whatever you have in the fridge)
8 oz. of shredded extra sharp cheddar cheese
1/4 – 1/2 tsp. cayenne pepper (depending on how spicy you like yours)
1/2 cup of shredded Monterey Jack and Colby cheese
Salt & pepper to taste
- Preheat oven to 350 degrees.
- In a pot, boil and season water with salt for the pasta. Cook pasta until al dente (it’ll finish cooking in the oven).
- In a large skillet, melt the butter and add in all your veggies. Saute until they get soft and translucent.
- In a separate bowl, combine your milk and cream of mushroom until smooth.
- Dump that in the skillet with the veggies and add all the extra sharp cheddar cheese. Stir until melted & all mixed together.
- Drain your pasta and add it in the skillet. Mix well until all the pasta is coated.
- Pour all the contents of the skillet into a large casserole baking dish.
- Sprinkle the Monterey Jack and Colby cheese all over the top.
- Bake in the oven for about 30-35 minutes or until cheese is melted and casserole is bubbling.
- Remove from oven and let sit for a couple minutes before serving.
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