What kind of recipe makes your all-star list? If you are like me, it must be easy, made from ingredients you are likely to have in your pantry and something most people (including kids and picky eaters) will like. Bonus points for something that can be made ahead of time and doesn’t require much last minute preparation.
Scooter’s Spaghetti fulfills all these requirements. But who is Scooter you ask? She is one of my favorite people from way back who is an awesome cook and gave me this recipe. Her name matches her personality perfectly—she’s great fun.
While I’m pontificating, I might as well give you my take on sharing recipes. Some people are reluctant. I used to be. But I have found sharing a recipe ensures a memory of you every time the recipient makes it. Hopefully, you’ve written the measurements down correctly so the memory will be good.
Case in point, I recently ran into somebody I had not seen in 30 years. She was completely forgotten to me. But she remembered a recipe I had given her. Said she still makes it. When she told me what it was I couldn’t place it. Guess it was a fleeting experiment for me.
Note to Scooter: “I think of you every time I make this, which is really often since we all love it so much.” My hips are not quite as grateful.
Scooter’s Spaghetti
Ingredients:
8 ounces uncooked spaghetti
1 pound ground beef
1 large can spaghetti sauce (26.5 ounces)
1 tablespoon butter
1/2 cup chopped green peppers (I usually omit or substitute red peppers)
1/3 cup chopped onions
8 ounces cream cheese
2 tablespoons milk
Fresh grated Parmesan cheese
French Fried Onions (small can)
Directions:
First: Cook spaghetti according to directions on the package. Drain when cooked al dente and set aside.
Second: Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.
Third: Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.
Add cream cheese and milk to vegetables and stir well.
Fourth: Using a 10 x 6 dish, assemble in the following order:
- Thin layer of meat sauce on the bottom of the casserole dish.
- Spaghetti
- Cream cheese/vegetable mixture
- Spaghetti sauce
- Parmesan Cheese (amount subject to your own taste)
- French Fried Onions (added during last 5 minutes of cooking)
Fifth: Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)
Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking.
{ 4 comments… read them below or add one }
this was quite fun to log on and see that I made the blog. I am thoroughly enjoying the tips. I check the blog just about every day and then scour the grocery stores to check them out for myself.
So far…….love the gnu bars, smoked sundried tomatoes and fage greek yogurt!
I was hoping you would see it! Ok if I put up the almond chicken one of these days? Love that stuff too.
Yum! I think I need to make this next week sometime!!
Paula:
I don’t check your website often enough – I am having to stay up tonight to wait on a cheesecake that is cooling – I won’t share the recipe – because it doesn’t meet your requirements – way too much effort and time – but boy does it taste good. I thought I would share with you our favorite Salmon Recipe – it’s one that we’ve had for Christmas the last several years. Try it and give me your opinion – Would love to see you some time – the next time I’m over your way – I’m calling and scheduling some time with you and Billy.
Grilled Salmon with Sweet Corn, Tomato and Avocado Relish and Grilled Asparagus
2 large ears fresh yellow corn, peeled & silk removed
2 large Creole or other vine-ripened tomatoes, cored & cut into 3/4 inch dice (about 2 cups)
2 Haas avocados (14 oz), peeled, seeded and cut into 1/2 inch dice (2 c.)
6 T. finely chopped red onions
2 T. chopped fresh parsley leaves
2 T. extra-virgin olive oil
1 T. fresh lemon juice
2 t. salt (might want to cut down)
1/2 t. freshly ground white pepper
4 (6 oz) salmon filets with skin
1 T. olive oil
1/2 t. Essence (I just buy a jar)
Grilled Asparagus with Garlic (I just cook it in a pan with garlic and olive oil)
Boil corn until tender (approx. 4 min.). Drain. Cut kernels from ear and put in a bowl. Add the tomatoes, avocados, onions, parsley, olive oil, lemon juice, 1 t. salt and 1/4 t. pepper. Toss to combine and set aside
Preheat grill to medium-high heat.
Lightly brush the fillets with the olive oil and season each on the flesh side with 1/2 t. Essence, and 1/4 t. of the remaining salt, and pinch of the remaining white pepper. Add to the grill, skin side down and cook until the skin is crisp (4-5 minutes). Turn and cook until the salmon is opaque and medium-rare (about 4 minutes) depending upon the thickness of the fillets.
To serve, lay the asparagus fillets down the center and place the fillets of salmon on top. Spoon the cool or cold relish over the fish and serve immediately.
We like the warm asparagus and salmon with the cool relish.
You are doing an awesome job on your web page – later, beth