You are going to just love this recipe I am showing you today! No doubt this is a recipe which has been served again and again to countless people through the years at covered dish suppers, potlucks, church socials and the like!
The original recipe comes from a very old paperback cookbook that I have had since 1976, called The Sunset Cook Book of Favorite Recipes. It originally cost me $2.45 which was probably a considerable amount at that time, but which seems like peanuts now! It is worth every penny I paid however as I have been cooking from it and enjoying the recipes in it for some41 years now! My goodness this book is almost as old as my oldest son now!
My goodness but the years have just flown by. We've gone from Disco Balls and bell bottom flares to anything goes! This book is filled with a lot of gems and a lot of tried and trues and a lot of happy family memories. My enchilada recipe is adapted from one I found in this book. Those are the kinds of recipes in it . . . good steady recipes that you can adapt and make your own!
Dependable and unsually appealing like this dish called Spaghetti Francisco which has been a real favorite of my family since the beginning! It is a great storecupboard casserole, using things that most people have to the ready most of the time.
Creamed corn, tomato soup, onions, mushrooms, peppers, streaky bacon and tomato passata (tomato sauce) . . . cheese and spaghetti!
The original recipe called for canned mushrooms, but I use fresh these days. I don't think I have touched a tinned mushroom in years. Fresh are so readily available now and taste so much better! In 1976 they were probably a lot harder to come by.
I also use whole wheat spaghetti when I make mine. Much healthier and with more fiber than the regular spaghetti. To be honest I never notice much of a flavor different myself. I like whole wheat pasta most of all.
It uses streaky bacon, but truth be told, I have also used leftover bits of ham in this as well. Proscuitto works also, and pancetta. Anything smoky, except for maybe smoked oysters. (Blecch!!) Did your family get in tins of smoked oysters at Christmas when you were growing up? Mine did. Shudder . . . I am so not a fan of oysters.
The original recipe has instructions for making this to feed up to 40 people, so apparently it was a very popular pot luck type of dish. We have always loved it. Its simple, easy and quick to make and quite delicious!
*Spaghetti Francisco*Serves 6 to 8Printable Recipe
A baked meal in one which is great for covered dish suppers and pot lucks. You can also divide it between two casserole dishes and freeze one for later.
225g uncooked spaghetti, broken (8 ounces)60ml salad oil (1/4 cup)1 (428g) tin of creamed corn (1 pound tin)2 slices streaky bacon, diced1 small onion, peeled and chopped1/2 medium sized green pepper, seeded and chopped120ml tomato passata (1/2 cup tomato sauce)1/2 (295g tin) condensed tomato soup (1/2 10 3/4 ounce tin)1/2 pound mushrooms, slicedsalt and pepper to taste225g grated strong cheddar cheese (2 cups)
Preheat the oven to 180*C/350*F/gas mark 4. Butter a 9 by 13 inch baking dish. Sprinkle 1/3 of the grated cheese on the bottom. Set aside.
Cook the spaghetti al dente according to the package direction. Drain well and rinse, drain again. Cook the bacon in a pan until amost crisp. Add the chopped onion, pepper and mushrooms. Cook, stirring frequently, until all vegetables have softened. Add the creamed corn, tomato passata and the tomato soup. Stir well and bring to the boil.
Stir in the spaghetti to combine well, season to taste and then pour into the prepared baking dish. Scatter the remaining cheese over top. Cover and bake for about 30 minutes, uncover and bake for 10 to 15 minutes longer, until hot and bubbly. Let stand 10 minutes before serving.
I made this last week when we had company, and it went down a real treat. I served it with a Caesar salad and some crusty bread on the side. The recipe went home with my company! I think this is one that will go down really well with your family also! Some of these older recipes are real treasures! Bon Appetit!
