I found this recipe shortly after Len & I got married. At first I thought "hmm, this looks interesting" and tossed it into the box. It wasn't long before I was digging for that recipe because we were running out of money & I had to come up with some wild concoction for supper that would fill him up, but that I should have on hand! It instantly became a favortite that has continued to bail me out over all these years.
Serves 4 (which in our house means triple since everyone loves spaghetti any way they can get it!)
1 can (10 3/4oz) condensed cream of chicken soup
1/2 c water
3 Tbs grated Parmesan cheese
1 Tbs lemon juice
1/2 tsp basil leaves, crushed (dried is best)
1/8 tsp EACH garlic powder & pepper
1 bag (16oz) frozen california blend (broccoli, cauliflower, carrots)
4 c hot cooked spaghetti
In a lg pan, bring water to boil & cook spaghetti according to pkg.
While the water is coming to a boil & you are cooking the spaghetti, in a lg skillet, mix soup, water, cheese, lemon juice, basil, garlic powder, pepper & veggies. Over med heat, bring to a boil. Cover & cook over low heat for 5 min or until veggies are tender, stirring occasionally.
Toss with spaghetti
We like to top each serving with a little more freshly grated Parmesan cheese but that is up to you.
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