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Add a photoRaciónes: 12
Ingredientes
- 3 gal WATER, BOILING
- 1 gal WATER
- 1 lb CHEESE CHEDDER
- 2 lb BUTTER PRINT SURE
- 2 3/4 c. PIMENTOS 7 Ounce
- 1 1/2 quart MUSHROOMS 16 Ounce
- 1/2 lb ONIONS DRY
- 1/2 lb PEPPER SWT GRN FRESH
- 5 lb SPAGHETTI
- 18 3/4 lb SOUP CHICKEN NOODLE
- 1 tsp PEPPER BLACK 1 LB CN
Direcciones
- PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
- 1. STIR SPAGHETTI INTO BOILING WATER. STIR FREQUENTLY. COOK ABOUT 15 MINUTESDRAIN; SET ASIDE FOR USE IN STEP 4.
- 2. Saute/fry ONIONS AND PEPPERS IN BUTTER Or possibly MARGARINE Till TENDER. Add in MUSHROOMS; COMBINE THOROUGHLY.
- 3. Add in 1 GALLON WATER TO CONDENSED CREAM OF CHICKEN SOUP; BLEND TOGETHER.
- Add in TO SAUTEED VEGETABLES; HEAT TO A SIMMER.
- 4. Add in SPAGHETTI, CHICKEN, PIMIENTOS, AND PEPPER. COMBINE THOROUGHLY.
- 5. POUR ABOUT 1 1/2 GAL Mix INTO EACH PAN.
- 6. SPRINKEL 1 C. CHEESE OVER Mix IN EACH PAN.
- 7. BAKE 30 Min Or possibly Till CHEESE IS BUBBLING AND MELTED.
- NOTE:
- 1. IN STEP 2, 1 Ounce (1/3 C.) DEHYDRATED ONIONS AND 1 1/4 Ounce (1 C.)
- DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) Or possibly 8 Ounce (1 1/2 C.)
- FROZENDICED, GREEN PEPPERS MAY BE USED.
- NOTE:
- 2. IN STEP 3, 9 Ounce DRY ONIONS A.P. WILL YIELD 8 Ounce Minced ONIONS and 10 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 8 Ounce Minced PEPPERS.
- NOTE:
- 3. IN STEP 2, 8-Z CN CANNED MUSHROOMS MAY BE USED.
- NOTE:
- 4. IN STEP 4, 10-29 Ounce CN CANNED TURKEY MAY BE USED.
- NOTE:
- 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
- SERVING SIZE: 1 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2331g | |
| Recipe makes 12 servings | |
| Calories 1608 | |
| Calories from Fat 667 | 41% |
| Total Fat 75.71g | 95% |
| Saturated Fat 42.24g | 169% |
| Trans Fat 0.0g | |
| Cholesterol 248mg | 83% |
| Sodium 5510mg | 230% |
| Potassium 644mg | 18% |
| Total Carbs 191.23g | 51% |
| Dietary Fiber 13.2g | 44% |
| Sugars 13.17g | 9% |
| Protein 43.89g | 70% |
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