Seminole Peanut-Spaghetti Casserole |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | |||||||||
| INGREDIENTS: | ||
| 2 cups broken spaghetti | salt | butter or margarine |
| 3 tbsp flour | 1 tsp dry mustard | 1/4 tsp pepper |
| 2 cups milk | 1 tbsp instant minced onion | 3 drops hot pepper sauce |
| 1/2 cup sliced black olives | 1 cup grated cheddar cheese | 1 cup chopped peanuts |
| 1/3 cup fine dry bread crumbs | ||
| 1 | Cook spaghetti in boiling salted water until tender; drain. Melt 1/4 cup butter and blend in flour, mustard, pepper and 1 tsp salt. Add next 3 ingredients and cook, stirring, until thickened. Put half the spaghetti in greased 2-qt casserole. Add half the olives, cheese and peanuts. Repeat layers. Pour sauce over top. Mix crumbs with 1-1/2 tbsp melted butter and sprinkle on top. Bake in moderate oven 350 F. 25 minutes or until bubbly. |