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November 22, 2008

SPAGHETTI DI NUNZIO

Ingredients

  • 1 onion, minced (½ cup)
  • 2 tablespoon olive oil
  • 14½ oz. can diced tomatoes
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can condensed cream of mushroom soup
  • ½ cup sliced pimiento-stuffed green olives
  • 8 oz. package thin spaghetti
  • ¼ cup melted butter
  • ¼ cup plain dry bread crumbs
  • ¼ cup grated Parmesan cheese

Directions

  • Sauté onion in oil 2-3 minutes in saucepan. Add diced tomatoes and seasonings, simmer 15 minutes. Meanwhile, cook spaghetti, drain and set aside and make crumb topping by mixing melted butter, breadcrumbs, and parmesan cheese. Add undiluted mushroom soup and olives to the tomato combination. Put alternating layers of spaghetti and sauce in greased baking dish. Sprinkle casserole with crumb topping. Bake at 350 degrees for 20-30 minutes. Serves 6

  • Carol Dorsey, Longwood, Annunciation Parish in Altamonte Springs
Click Here For A Printable Version of This Recipe

 
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