|Leftovers from Spaghetti 3-ways|
I had frozen the spaghetti casserole - covered it in foil. Earlier in the day, I took it out of the freezer and topped it with
- can of cream of mushroom soup
- a generous amount (approx. 1 1/2 - 2 cups of shredded mozzarella cheese)
Baked at 350 for 45 minutes.
I served a iceberg lettuce salad, with some sliced onion, cubed cucumbers and kidney beans and everybody picked the Hidden Valley Ranch dressing.
* The refrigerator is starting to look bare -
*NOTE to the Food Police: This is a cheap meal for those who are trying to make ends meet - or who are struggling every month to feed their hungry families. YES we all know how this can be done by making everything from scratch - YES we know that there might not be the nutritional value due to lack of funds for better products. ie. food bank groceries - Like I keep saying, YOU Can't be a food snob when you're HUNGRY!