Southwestern Spaghetti Casserole Food

SOUTHWESTERN SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. , Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture., Transfer to a greased 13x9-in. or 3-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 25-30 minutes. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce.

SOUTHWESTERN BAKED SPAGHETTI

Steps:

• Cook spaghetti per package direcions.
• Combine milk and egg, mix well.
• Combine drained spaghetti, milk and egg; mix well.
• Pour spaghetti mixture into a buttered 9X13 inch casserole dish.
• Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.
• Return drained meat back into the skillet and add seasonings; Cook for 2 minutes.
• Stir in tomato sauce and cook for 2 more minutes.
• Spread meat mixture over spaghetti.
• Sprinkle with cheese.
• Bake at 425°F for 10 minutes or until cheese melts and is bubbly.
• Remove from oven and let stand for 10 minutes.

SOUTHWEST SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 375° F.
• In a large oven safe skillet, heat the olive oil over medium-high heat. When the skillet is hot add in the green onion and jalapeño. Sauté for 2 minutes then add in the black beans, corn, shredded chicken, chili powder, cumin and garlic powder. Season with salt and pepper and stir together until combined.
• Add in the spaghetti squash strands and enchilada sauce. Stir together until combined and top with the shredded cheese. Bake for 15 minutes or until warmed through and the cheese is melted. Top with chopped tomatoes, cilantro and green onions if desired.

SOUTHWEST SPAGHETTI SQUASH

Steps:

• Preheat oven to 350°F.
• Cut squash in half lengthwise.
• Remove and discard seeds.
• Place squash, cut side down, in greased baking pan.
• Bake 45 minutes to 1 hour or until just tender.
• Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
• Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.
• Spray 1 1/2 quart casserole with nonstick cooking spray.
• Spoon mixture into casserole.
• Sprinkle with remaining 1/4 cup cheese.
• Bake uncovered, 30 to 35 minutes or until heated through.
• Serve immediately.

THE BEST SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
• Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
• Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
• Bake in preheated oven until hot and bubbly, about 30 minutes.

MAKE-AHEAD CHEESY SOUTHWEST CHICKEN AND PASTA CASSEROLE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 4-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper, poblano and jalapeño chiles; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook and stir 1 minute. Gradually beat in broth with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cream cheese and Cheddar cheese.
• Meanwhile, cook pasta as directed on package for minimum cook time. Drain; stir pasta into sauce with chicken, frozen corn and black beans. Pour pasta mixture into baking dish, and pour enchilada sauce over top.
• Bake 15 minutes. Remove from oven, and sprinkle with tortilla chips. Bake 15 to 20 minutes or until heated through and sauce is bubbling around edges. Let stand 15 minutes before serving. Garnish with cilantro and red onion just before serving.
• To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to lift casserole out of dish. Spray foil with cooking spray. Cover and refrigerate sauce 30 to 40 minutes before assembling casserole. Mix sauce with cooked pasta, chicken, frozen corn and beans; spread in lined baking dish (do not add enchilada sauce); cover tightly with another layer of foil. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 350°F. Remove cover, and top with enchilada sauce. Bake 20 minutes; top with crushed tortilla chips. Bake 25 to 30 minutes or until heated through and bubbly around edges (165°F in center). Let stand 15 minutes. Top with cilantro and red onion just before serving.

SOUTHWEST SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Place spaghetti squash, cut-side down, on the baking sheet.
• Bake squash in the preheated oven until skin can easily be pierced with a fork and insides are tender, 30 to 40 minutes. Remove from the oven (leave oven on) and allow to rest until cool enough to handle, about 10 minutes. Scrape out flesh with a fork and transfer to a large bowl; discard skins.
• Spray a 1 1/2 quart casserole dish with cooking spray.
• Add undrained tomatoes, black beans, 1/2 cup Monterey Jack cheese, cilantro, cumin, garlic salt, and pepper to the spaghetti squash; stir well to combine. Spoon into the prepared dish and sprinkle with remaining Monterey Jack cheese.
• Bake, uncovered, until heated through, 30 to 35 minutes. Serve immediately.

SOUTHWESTERN SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Drain and set aside.
• In a blender, combine tomatoes, onion flakes, garlic powder, bouillon cube, and jalapeno. Process until smooth. Transfer mixture to a saucepan and set pan over medium-high heat. Simmer for 5 minutes. Season, to taste, with salt and black pepper.
• Transfer spaghetti to a serving platter and top with sauce. Sprinkle Parmesan over top.
• Serve with garlic bread from the freezer section, cooked according to package directions.