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Spaghetti Francisco



You are going to just love this recipe I am showing you today! No doubt this is a recipe which has been served again and again to countless people through the years at covered dish suppers, potlucks, church socials and the like!


The original recipe comes from a very old paperback cookbook that I have had since 1976, called The Sunset Cook Book of Favorite Recipes.  It originally cost me $2.45 which was probably a considerable amount at that time, but which seems like peanuts now! It is worth every penny I paid however as I have been cooking from it and enjoying the recipes in it for some41 years now! My goodness this book is almost as old as my oldest son now!


My goodness but the years have just flown by. We've gone from Disco Balls and bell bottom flares to anything goes!  This book is filled with a lot of gems and a lot of tried and trues and a lot of happy family memories.  My enchilada recipe is adapted from one I found in this book.  Those are the kinds of recipes in it . . .  good steady recipes that you can adapt and make your own!


Dependable and unsually appealing like this dish called Spaghetti Francisco which has been a real favourite of my family since the beginning!  It is a great storecupboard casserole, using things that most people have to the ready most of the time.


Creamed corn, tomato soup, onions, mushrooms, peppers, streaky bacon and tomato passata (tomato sauce) . . . cheese and spaghetti!


The original recipe called for canned mushrooms, but I use fresh these days.  I don't think I have touched a tinned mushroom in years.  Fresh are so readily available now and taste so much better!  In 1976 they were probably a lot harder to come by.



I also use whole wheat spaghetti when I make mine.  Much healthier and with more fibre than the regular spaghetti.  To be honest I never notice much of a flavour different myself.  I like whole wheat pasta most of all.


It uses streaky bacon, but truth be told, I have also used leftover bits of ham in this as well.  Proscuitto works also, and pancetta.  Anything smoky, except for maybe smoked oysters. (Blecch!!)  Did your family get in tins of smoked oysters at Christmas when you were growing up?  Mine did.  Shudder . . .  I am so not a fan of oysters.



The original recipe has instructions for making this to feed up to 40 people, so apparently it was a very popular pot luck type of dish.   We have always loved it.  Its simple, easy and quick to make and quite delicious!


*Spaghetti Francisco*
Serves 6 to 8
 
A baked meal in one which is great for covered dish suppers and pot lucks. You can also divide it between two casserole dishes and freeze one for later. 

225g uncooked spaghetti, broken (8 ounces)
60ml salad oil (1/4 cup)
1 (428g) tin of creamed corn (1 pound tin)
2 slices streaky bacon, diced
1 small onion, peeled and chopped
1/2 medium sized green pepper, seeded and chopped
120ml tomato passata (1/2 cup tomato sauce)
1/2 (295g tin) condensed tomato soup (1/2 10 3/4 ounce tin)
1/2 pound mushrooms, sliced
salt and pepper to taste
225g grated strong cheddar cheese (2 cups)



Preheat the oven to 180*C/350*F/gas mark 4.  Butter a 9 by 13 inch baking dish.  Sprinkle 1/3 of the grated cheese on the bottom.  Set aside. 


Cook the spaghetti al dente according to the package direction.  Drain well and rinse, drain again.  Cook the bacon in a pan until amost crisp.  Add the chopped onion, pepper and mushrooms. Cook, stirring frequently, until all vegetables have softened.  Add the creamed corn, tomato passata and the tomato soup.  Stir well and bring to the boil.  

Stir in the spaghetti to combine well, season to taste and then pour into the prepared baking dish. Scatter the remaining cheese over top.  Cover and bake for about 30 minutes, uncover and bake for 10 to 15 minutes longer, until hot and bubbly.  Let stand 10 minutes before serving. 



I made this last week when we had company, and it went down a real treat.  I served it with a Caesar salad and some crusty bread on the side.  The recipe went home with my company!  I think this is one that will go down really well with your family also!  Some of these older recipes are real treasures!  Bon Appetit!  




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Marie Rayner
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8 comments:

  1. Oh that book takes me back! That was one of my first cookbooks in my first apartment. Now you know how old I am hahaha!

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    1. And you know how old I am! lol Its a great book with some very solid recipes! xoxo

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  2. Interesting! never heard of creamed corn in a dish like this:) Fun books to keep and peruse..:) I put corn in my chili:)

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    1. It works really well Monique. Makes a lovely creamy sauce! I often put corn in my chili as well! xo

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  3. Thanks Marie! I'd never, ever think to mix those ingredients together in a recipe but you've got me curious. I recognize the cover of that cook book from when I was a kid and I'm pretty sure my great grandma had one. I don't know what happened to it after she passed but your post inspired me to head over to Amazon and buy one, so I've got one on the way!! Just looking at the cover reminds me of being a kid in 1977 and having dinner at my grandma's house or at one of my brother's Boy Scouts pot luck dinners. :-)

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    1. Hi Jeannine, you won't regret it! The book is filled with lots of little gems! Its been really useful to me through the years. Thanks for sharing your memories of your grandmother! How very wonderful! xo

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  4. I'm sure this booklet is in my collection as evidenced by the cover I remember well. Making the dish today for a potluck and will see if it is a good as I think it will be. Such a fabulous cook you are (as well as many other talents). Thanks for reminding me of the recipes from my early marriage years!

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    Replies
    1. You are welcome Judi! It's such a great book. It is hard to be a bad cook with such great inspiration! Hope your dish was received well at the potluck! xo

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