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Country Kitchen
January 1, 2011 Previous Recipe | Next Recipe
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EULANE'S DANISH
PECAN PIE MINI MUFFINS
QUICK AMBROSIA SALAD
SALMON CROQUETTES
SPAGHETTI PIE
MY FAMILY CORNBREAD DRESSING
TOMATO RELISH
WHOLE BAKED CHICKEN
REAL CORNBREAD
TINY TOTS BISCUITS
COPPER PENNIES
MY ROAST BEEF
OLIVE DIP
SPAGHETTI PIE

1 pound ground beef
1 (8-ounce) package Kraft Italian-Style Spaghetti Dinner
Tomato sauce or paste (use either as package directions state)
1 (3-ounce) can sliced mushrooms (optional)
2 eggs, beaten
2 tablespoons chopped parsley
1 (8-ounce) package shredded mozzarella cheese

Brown beef and drain. Combine meat with seasoning pack from dinner; add tomato sauce or paste and mushrooms. Let meat mixture simmer. Prepare noodles according to directions on dinner; drain. Mix eggs, parsley and pack of Parmesan cheese (from dinner). Combine noodles with egg mixture. Place half of spaghetti into a greased 9-inch pie pan; top with half the mozzarella cheese. Repeat layers. Bake at 350 degrees for 15 minutes or until bubbly. Cut pie into wedges, ladling sauce over individual servings. Recipe can be doubled and baked in a 9-inch by 13-inch dish.





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