Fried Pies & Fireflies Signature Baked Spaghetti Recipe

2013-02-26
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I really enjoy having grown children and 
being able to visit their homes.  
It’s usually an interesting experience.  🙂
Before Christmas, I was checking with Daniel 
on what he may need.  
“Anything but pajama pants, Mom.  
I have quite a collection of them now.”  
Ok, my feelings were ever so slightly hurt…
I think the girls should always get fuzzy socks in their stockings and the boys should always get comfy pajama pants…
Now, Daniel doesn’t want pj pants and Jessica told me 
this year her feet does not like soft, fuzzy socks!  
What’s wrong with these children??
 
Ok, maybe it’s my obsession-I love to come home from work, put on my fuzzy socks and pajama pants and bury myself in fluffy pillows— shouldn’t everyone? hmmm.
Anyway, I did get to visit Daniel recently 
and this is what I observed…
Wow! I guess you do have a ton of pajama pants!”
“Yes, Mom, and that’s not the entire collection! 
We have another stack of them somewhere else.”  
Ok, no more pajama pants for a while…..:)
 I was also sitting on the couch and observed these feet 
hanging from under the kitchen hood….
“It’s my  Tea-Rex…for steeping my herbal tea.”  
Love finding these little things that make their 
houses homes for them.  🙂 
Our fun day at Busch Gardens!

 

Our beautiful Paige 🙂
 




I think this is our most favorite recipe–
our Fried Pies and Fireflies Signature Baked Spaghetti.  
In my pics I divided it into 3 small baking dishes because we can only eat so much, and we love to have a 
quick dish to throw in the oven.  
If you’re fixing for a crowd, just put it all 
in a 9×13 baker and enjoy 🙂  
 
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Fried Pies and Fireflies Signature Baked Spaghetti
 
1 1/2 lb hamburger meat
1 onion
3 cloves of garlic, minced 
1 green bell pepper
1 small can sliced olives, drained
1 small can slices mushrooms, drained
1 can diced tomatoes
2 cans Campbell’s Golden Mushroom Soup
1 soup can of water
16 oz angel hair pasta, cooked and drained
8 oz shredded Mexican cheese
8 oz shredded Mozzarella cheese
Cook the angel hair pasta according to package, drain and set aside.
In large frying pan, combine hamburger meat, 
diced onion, and the diced green pepper.  
Add the minced garlic and saute’ until meat is cooked thoroughly.  Drain and return to the pan.  
Set aside.
In large bowl, combine  the drained olives, mushrooms, diced tomatoes, both cans of soup and the 1 soup can of water. 
Stir until combined and add to the meat mixture.  
Cook over medium heat about 10 or so minutes 
until heated through.  
 
In your baking dish, place the cooked pasta.  
Spoon the meat mixture over next. 
 
Add the shredded cheeses on top.  
Place a tented piece of foil over the casserole so that the cheese does not stick and cook on 350 degrees for 20 minutes.  
Take the foil off and bake an additional 5 minutes.  
Remove from  oven and let stand 5 minutes before serving. 
 
 
The most wonderful ingredients:
 
Combine the hamburger meat, chopped onions and peppers…
 
 
And of course a few shakes of our favorite Morton’s Nature Seasoning…
 
 
 
 
The beginning of something beautiful, I’m thinking 🙂
 
 
Add the minced garlic…
 
 
Drain and return to the pan…
 
 
Add the diced tomatoes…
 
 
 
Olives and mushrooms…
 
 
and both cans of soup and the 1 soup can of water…
 
 
Stir well until combined and heat about 10 minutes….
 
Put your pasta in your baking dish….I divided mine into 3 to freeze 2 of them 🙂
 
 
 
Spoon the meat mixture over the pasta…
 
 
 
Add both cheeses, cover lightly with a tented piece of foil so that the cheese doesn’t stick and bake 350 degrees about 20 minutes.  Remove the foil and bake and additional 5 minutes.  It will then look amazing like this!
 
 
 
Let stand about 5 minutes before serving and enjoy!  
 

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