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Cheesy Italian Spaghetti

  • 6servings
  • 65minutes
  • 598calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 bunch fresh green onion , and tops chopped

  2. 1 cup chopped celery

  3. 1 red sweet bell pepper , chopped

  4. 1 yellow bell peppers , chopped chopped or 1 orange bell pepper , chopped

  5. 1/4 cup margarine

  6. 1 -2 teaspoon seasoning salt

  7. 1 teaspoon white pepper

  8. 1 tablespoon dried cilantro

  9. 1 teaspoon italian seasoning

  10. 1 (7 ounce) package thin spaghetti, cooked, and drained

  11. 4 cups chopped cooked chicken or 4 cups ham

  12. 1 (8 ounce) carton sour cream

  13. 1 (16 ounce) jar creamy alfredo sauce

  14. 1 (10 ounce) box frozen green peas , thawed

  15. 1 (8 ounce) package shredded mozzarella cheese , divided

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute onions, celery, and bell pepper in the margarine.

  2. In a large bowl, combine onion-pepper that was just cooked, and the seasonings,spaghetti, chicken, sour cream, and alfredo sauce and mix well.

  3. Fold in peas and half of the mozzarella cheese.

  4. Spoon into greased 10x14 inch deep casserole dish, and bake covered at 350 degrees for 45 minutes.

  5. Remove from oven and sprinkle remaining cheese over the dish.

  6. Return to oven for 5 additional minutes.

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