1939 Nebraska Presbyterian Baked Spaghetti
Created by dienia b on July 1, 2025
- Servings: 4
- Prep Time: 9m
- Cook Time: 60m
- Recipe #44792
Ingredients
- 8 ounces spaghetti, dry
- 6 cups water, boiling
- 1 teaspoon salt
- Sauce
- 3 ounces bacon, minced
- 1 cup onion, diced
- 2 celery stalks, sliced
- 4 ounces mushrooms, undrained (1 can)
- 15 ounces tomatoes, diced (1 can)
- 10 ounces tomato soup (1 can)
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper, to taste
- Topping
- 4 ounces mozzarella cheese, shredded
How to Make
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Step 1: Cook pasta in heavily salted boiling water until al dente, drain.
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Step 2: Meanwhile, saute bacon, onions and celery until opaque.
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Step 3: Add rest of ingredients.
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Step 4: Add pasta and toss.
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Step 5: Place in pam sprayed 9x13 casserole.
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Step 6: Sprinkle cheese on top, they didn't mention what kind you do you. Velveeta was popular back then here in Midwest. I'm going traditional myself. lol
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Step 7: Cayenne was red pepper or red pepper flakes.
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Step 8: Bake 350 for 30 minutes until hot and bubbly.
Nutritional Facts
- Serving Size: 1 (632 g)
- Calories 434.6
- Total Fat - 15.2 g
- Saturated Fat - 6.4 g
- Cholesterol - 39.3 mg
- Sodium - 1623 mg
- Total Carbohydrate - 52.6 g
- Dietary Fiber - 2.7 g
- Sugars - 5 g
- Protein - 25.8 g
- Calcium - 321.8 mg
- Iron - 3 mg
- Vitamin C - 13.8 mg
- Thiamin - 0.5 mg