Mexican Spaghetti

Put this together using staple pantry items in our household, uses green enchilada sauce instead of spaghetti sauce, quick, easy, inexpensive and tastes good.

• Ready In: 20 mins
• Serves: 12
• Yields: 12 8 oz servings

Ingredients

• 1 (12 ounce) box spaghetti noodles
• 1 (22 ounce) can  green enchilada sauce
• 1 (8 ounce) can  cream of chicken soup
• 1 (8 ounce) can black beans, remove excess liquid
• 1 (8 ounce) can whole kernel corn
• 1⁄4 teaspoon seasoning salt

Directions

1. Boil water and add box of noodles, cook until al dente. Strain noodles and return to pot.
2. Combine green enchilada sauce, cream of chicken soup, black beans, and corn in mixing bowl.
3. Pour mix with noodles and toss noodles until completely coated.
4. Add seasoning salt to taste.
5. Heat noodles on medium heat on stove top until noodles and mix are hot.
6. Serve and Enjoy!
7. **Makes a Very large batch which can be easily refrigerated and/or frozen for later***.