Creole Spaghetti Bake

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 cups spaghetti (broken in half)
• 2 -3 tablespoons oil
• 4 -6 slices bacon, diced
• 1 small onion, chopped
• 1 small green bell pepper, chopped
• 3 -4 fresh minced garlic cloves (optional)
• 1 (8 ounce) can italian-style tomato sauce (hunt's is good)
• 1 (10 1/2 ounce) can condensed tomato soup, undiluted
• 1 (4 ounce) can mushrooms, drained
• 1 -1 1/2 cup cooked cubed ham (i prefer ham) or 1 -1 1/2 cup cooked chicken (i prefer ham)
• salt and pepper
• 1 (12 ounce) can whole kernel corn, drained
• 2 -3 tablespoons grated parmesan cheese (optional)
• 8 ounces shredded cheddar cheese (or more if desired)

Recipe

• 1 set oven to 350 degrees.
• 2 grease a 2-quart casserole dish.
• 3 cook spaghetti until firm-tender (don't overcook); drain, and toss with 2-3 tbsp oil (this is so the spaghetti won't stick together).
• 4 in a frypan, saute the bacon, onion and green pepper till the bacon is almost crisp, add in the chopped garlic, cook for 2 minutes.
• 5 add in the tomato sauce, tomato soup (undiluted) mushrooms and cooked ham or chicken (if using), add in salt and pepper to taste, stir to combine.
• 6 add in the corn to the cooked spaghetti; toss.
• 7 then add in the tomato sauce mixture; mix well to combine with the spaghetti.
• 8 transfer the mixture to a greased casserole dish.
• 9 sprinkle with parmesan cheese, then sprinkle with grated cheddar cheese.
• 10 bake for 25-30 minutes, or until bubbly.