Clean-Out-Your-Fridge Creamy Spaghetti

Submitted by AmyMCGS

"This isn't so much an exact recipe as it is a method. I make this using up leftover bits of vegetables and cheeses from the fridge. It's a little bland as written, but that's because I have a 3 year-old to feed. I usually add extra spices to my serving (garlic, ground black pepper, etc). This makes a quick lunch or side dish."

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 2

ingredients

• 198.44 g spaghetti noodles (1/2 box or so, adjust amount to taste or need)
• 297.66 g can cream of chicken soup
• 113.39 g can mushroom stems and pieces, drained (optional)
• 59.14-118.29 ml shredded cheese, of your choice (I usually use low-fat mozzarella)
• 14.79 ml garlic pepper seasoning, to taste
• 2.46 ml paprika, to taste
• bell peppers (etc., optional) (optional) or diced cooked chicken (etc.) (optional)

directions

1. Cook spaghetti in a large saucepan per directions, drain, and return to stovetop over low heat. Stir in the remaining ingredients and mix until cheese is melted.
2. If the mixture is very thick, add a little milk to thin it down.