cowboy cuisine

Back in the kitchen today!  Went yet again to one of the Bunco cookbooks (Bunco Babes 2005 to be exact) and decided to try my friend Tina's "Cowboy Spaghetti."  Nothing "light" about this one, but it sure was delicious...and I did use extra lean meat, multigrain spaghetti noodles, and reduced fat cheese to make it a little healthier.  Guess I could have used reduced fat soups, too...maybe next time!

Cowboy Spaghetti

2 lbs hamburger meat

12 oz spaghetti noodles

1 can cream of mushroom soup

1 can cream of chicken soup

1 can cheddar cheese soup

1 can tomato soup

1 jar sliced mushrooms (not in Tina's recipe but I added them)

8 oz shredded cheddar

Preheat oven to 350.  Cook noodles.   Brown hamburger, drain.  Add all soups, mushrooms, and half the cheese to the hamburger.  Add cooked noodles and mix well.  Put the mixture in a 13 x 9 casserole dish.  Top with remaining cheese.  Cook 30-35 minutes.

Giddyup!