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Greek Spaghetti Hotdish

Contributed by: Margery Swanson, an ECE member from Pine City, MN       

1 pkg. (16 oz.) spaghetti, vermicelli, or angel hair pasta
2 or 3 pkgs. (10 oz. each) frozen spinach, chopped, cooked and drained
1 c. sour cream
2 cans cream of chicken soup
1 c. mayonnaise
1 onion, chopped
2 stalks celery, chopped
1 jar (2 oz.) diced pimentos, drained
½ c. green pepper, chopped
1 c. shredded cheddar cheese
¼ tsp. lemon pepper
¾ c. bread crumbs
1 tsp. paprika
½ c. shredded Parmesan cheese

Cook spaghetti according to package directions; drain. Coat bottom of 9x13-inch pan with cooking spray. Spread drained spinach over pasta. Mix soup, sour cream, mayonnaise, onion, celery, green pepper, and pimentos. Spread over spinach. Top with cheddar cheese, Parmesan, bread crumbs, lemon pepper and paprika. Bake at 300° for 45 minutes until hot and brown. You can add chopped chicken breasts, ham, turkey or shrimp. Yields 6-8 servings.

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