Danish Spaghetti
No telling why this is called Danish spaghetti - at least no one in my family is telling. We can tell you that it's quite tasty, one of our favorite spaghetti recipes. The spinach makes it full of flavor and nutrition, and the sausage is just yummy!
Notes
- This dish freezes well.
- Looking for some great Italian pasta recipes? Click here! You can also find more tasty spaghetti recipes here.
Ingredients
- 12 ounces vermicelli or thin spaghetti, cooked an drained
- 1 medium onion, chopped
- 1 tablespoon butter
- 1 small jar chopped mushrooms
- 1 tablespoon chili powder
- 1 can chicken broth
- 1/2 pound spicy pork breakfast sausage
- 1 package frozen spinach, thawed and drained
- 1 8-ounce can tomato sauce
- 1/2 pound Velveeta
- 2 cups cooked chicken, cubed or shredded
- salt and pepper to taste
Instructions
- Preheat oven to 350F degrees.
- Cook sausage until brown. Drain and pat dry with paper towels to remove as much grease as possible.
- Sauté onion in large skillet in the butter until transparent.
- Add spinach, mushrooms, tomato sauce, chili powder, and chicken broth. Simmer a few minutes.
- Melt Velveeta in microwave with 1/2 cup water to thin (about a minute at a time: Cook 1 minute, stir, cook another minute, stir, until thin and smooth).
- Add Velveeta to mixture.
- Add salt and pepper to taste.
- Add cooked noodles and mix well.
- Fold in cooked chicken gently.
- Spray 9x13-inch casserole dish with non-stick spray and pour mixture into dish.
- Bake at 350F degrees for 20 minutes.
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