Mimi’s Spaghetti Casserole
-Thin spaghetti (ring measure one inch), cooked until almost done
-1/3 Sun-Dried Tomatoes (this is a recipe from a package of GREAT LAKES, so it specifies their brand), chopped
-1/4 c. chopped green pepper
-1/4 c. chopped onion
-1/8 tsp. ground black pepper
-2.5 c. milk
-2 c. shredded sharp cheddar cheese
Preparation: In a 2-quart greased casserole, break the eggs and beat with a fork. Add all ingredients except milk and paprika. Mix together gently and stir in milk. Sprinkle paprika on top. Bake at 325 degrees for one hour or until set in the middle.
Notes (from the original recipe): Serve this casserole as an entree, or as a side instead of potatoes. Leftovers reheat quickly and easily in microwave ovens, but they are also excellent served cold on hot summer days.
I made this the other night after our Homeowners Association Meeting. Blech! I expected so much better out of something with that much cheddar in it! This was bland and blah. J said it tasted like breakfast food (even with the spaghetti?).