Vintage Chicago Spaghetti
This Halsted Street Spaghetti recipe came from my great-grandparent's restaurant in the Chicago stock yards in the 1950s - a vintage family recipe! It's an American spaghetti recipe with veggies, tomato sauce, and cheese. Definitely not Italian... but hey, I love a good retro noodle bake.
Ingredients
- 1 lb spaghetti cooked and rinsed in cold water
- 2 cans tomatoes with juice
- 2 green peppers chopped
- 2 onions chopped
- 1/4 cup butter
- 1/2 teaspoon Black Pepper
- American cheese Grated or sliced
- Milk
Instructions
- Boil a large pot of salted water, add spaghetti and cook until al dente. Drain and since the spaghetti in cold water.
- Begin by doing a small dice on the onion and pepper.
- Saute the peppers and onions in the butter, about 10 minutes until soft.
- Mix all ingredients in a bowl: cooked spaghetti, onions, peppers, tomatoes, and pepper.
- Fill ingredients in a 9x13 inch pan. Add milk when you can see it in the pan (but not too much… you can always add more if its dry). Top with grated or sliced cheese.
- Bake at 350 degrees until cheese is melted and spaghetti is hot, about 10-15 minutes.
Nutrition
Calories: 250kcalCarbohydrates: 51gProtein: 9gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 160mgPotassium: 424mgFiber: 4gSugar: 6gVitamin A: 244IUVitamin C: 36mgCalcium: 62mgIron: 2mg
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