Ingredients:
2 cups spaghetti ( broken in half)
2 -3 tablespoons oil
4 -6 slices bacon, diced
1 small onions, chopped
1 small green bell peppers, chopped
3 -4 fresh minced garlic cloves (optional)
1 (8 ounce) cans Italian-style tomato sauce ( Hunt’s is good)
1 (10 1/2 ounce) cans condensed tomato soup, undiluted
1 (4 ounce) cans mushrooms, drained
1 -1 1/2 cup cooked cubed ham (I prefer ham) or 1 -1 1/2 cup cooked chicken ( I prefer ham)
salt and pepper
1 (12 ounce) cans whole kernel corn, drained
2 -3 tablespoons grated parmesan cheese (optional)
8 ounces shredded cheddar cheese ( or more if desired)
Directions:
Set oven to 350 degrees.
Grease a 2-quart casserole dish.
Cook spaghetti until firm-tender (don’t overcook); drain, and toss with 2-3 Tbsp oil (this is so the spaghetti won’t stick together).
In a frypan, saute the bacon, onion and green pepper till the bacon is almost crisp, add in the chopped garlic, cook for 2 minutes.
Add in the tomato sauce, tomato soup (undiluted) mushrooms and cooked ham or chicken (if using), add in salt and pepper to taste, stir to combine.
Add in the corn to the cooked spaghetti; toss.
Then add in the tomato sauce mixture; mix well to combine with the spaghetti.
Transfer the mixture to a greased casserole dish.
Sprinkle with Parmesan cheese, then sprinkle with grated cheddar cheese.
Bake for 25-30 minutes, or until bubbly.
Servings: 6
Time preparation: 30 min.
Time total: 55 min.