brendadawg

Here's a super easy one. Not really a casserole, you can do it all in one pot. I leave out the pimentos.

CHICKEN SPAGHETTI

1 lb cooked spaghetti (Use chicken bouillon cubes in the water – don't drain)

1 lb cubed Velveeta cheese

1 can cream of mushroom soup or cream of celery

Pimento

3 cans chicken (or one fryer cooked and cut up)


Cook spaghetti. Don’t drain. Add soup, cheese, then chicken and pimentos. Stir well. Will thicken on standing. Freezes well.

blossum

Some times I use it as i would rice. I cook it and add so sesame seed oil to tasted.

My daughter like it with italian dressing and parm. cheese

GladGrams

Here is a site with all kinds of recipes using noodles etc.

I LOVE to make Jewish Kugel.

http://pasta-recipes.epicurean.com/a...p?title=Noodle

Good luck and enjoy

vwquilting

Simple: Cooked noodles butter salt and pepper to taste and boiled shrimp.

If you like a creamer sauce add o can cream of mushroom soup and 1 can milk.

Hot and yummy.

Linsoblu

Not weird this is a German dish my mom made this all the times. She sometimes would change it if she didn't have eggs and use just bacon and onions.

rudiemom

This is an very very good SPAGHETTI SOUP

1-lb ground beef (we have also made it with ground soy for our vegetarian friends)
1/2 cup chopped onion
1 small green pepper chopped
1 medium carrot chopped
2 cloves garlic minced
2-1/2 c water
2 14.5 oz cans diced tomatoes
1 13-15 oz jar spagetti sauce
1 T sugar
1/2 t dried italian seasoning
1/2 t salt
1/4 t pepper
2 oz dried spaghetti broken into 2" pieces ( I add a little more)

cook meat, onion pepper celery carrot and garlic until veggies are tender and meat no longer pink

add all other ingredients except spaghetti and bring to boil....add spaghetti..simmer until spagetti is tender...

(serves 6)......I usually add a little parm. cheese to top

pstrwife

Hi,
Summer Corn Fettuccine Recipe courtesy Rachael Ray

Yield: 4 to 6 servings


Directions
This pasta tastes like corn chowder, a summer favorite of mine. Bring home a bushel of corn at summers end and cook, scrape and freeze summer fresh flavor by making your own frozen corn kernels.

Ingredients
Salt
1 pound fettuccine
Extra-virgin olive oil, for drizzling
6 slices smoky bacon, chopped
6 ears corn on the cob, shucked
3 shallots, finely chopped
1 small red bell pepper, seeded and chopped
Freshly ground black pepper
1 cup half-and-half or cream - whatever you put in your morning coffee
1/2 cup chicken stock or dry white wine
2 tablespoons chopped fresh thyme leaves
A few dashes hot sauce or 1 or 2 pinches cayenne pepper
1 cup grated Parmigiano-Reggiano or Pecorino Romano
1/2 cup torn sweet basil leaves or 1/4 cup chopped tarragon leaves
Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.
Meanwhile, heat a large skillet with a drizzle of extra-virgin olive oil over medium to medium-high heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.
Add the remaining corn and half-and-half to a food processor and puree until smooth.
Pour the stock or wine into the corn and vegetables, and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.
Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.

note: We put chopped cooked chicken in it also for a full supper dish. Good Luck, Debbie

CarrieAnne

My Grandma was German and made it too. She always added green beans.