Grandmother's Kentucky Spaghetti
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- 1 lb
- jimmy dean or your favorite sausage
- 1/2 box
- whole wheat spaghetti (we prefer)
- 1 can(s)
- tomato soup
- 2-3 c
- velvetta cheese (i use 2%) or 4 cheese shreaded
- 1 c
- low fat sour cream
- 2 c
- mushrooms (we like mushroom in every thing, not in grandmother's original recipe)
1Preheat oven to 350 degrees. Select a large casserole dish and spray with Pam. (Hint: I like it with a lid so I can just set in the fridge and reheat next day)
2Using a large sauce pan 1/2 filled with water, make your sausage into small balls (12-14). Bring to a boil and cook until no longer pink.
3Cook spaghetti according to package directions.
4Combine tomato soup, sour cream and set aside.
5Cut up Velevetta into half inch cubes and set aside.
6Place spaghetti in casserole dish, add sausage balls, pour tomato soup mixture over and stir...add in Velvetta and optional mushroom slices. Stir to combine well.
7Bake 40-45 minutes until brown and bubbly. If I am in a hurry I bake with lid on and take off to brown last 5 minutes.
I usually serve cornbread and peas or broccoli. Great on a cold Michigan night!