Cooking Light magazine
Original recipe yields 5 servings
mmhh...i just made this for dinner tonight and it was very good. I did make a few changes though because i didn't have a few of the ingredients. I eliminated the mushrooms and used celery and diced red bell pepper for the vegetables. I also used thin spaghetti instead of egg noodles. The only recommendation I would make would be to add some seasonings into the sauce for more flavor like basil or italian seasoning and some salt. The kids loved it (ages 2 and 3) and I served it with french green beans.
This is a great dish! I've made it several times and each time it gets better. My suggestions: I add a little bit of shredded cheddar and use thinner egg noodles. instead of the wide egg noodles. I also suggest letting it cook at a lower heat (approx 325*) for 40 minutes. Enjoy!!!
We really enjoyed this recipe,although we found that the leftovers extra liquid.I found that adding some cream resolved this issue. Will certainly have this again.JohnT