Spaghetti Cheese Casserole

spaghettiToday is my 100th blog post! I can’t believe I have written that many!

We had this yesterday – an old favourite adapted from Marguerite Patten’s Health Food Cookery. It’s my usual – cheap and cheeful, and easy after a day at work. It’s an old recipe, so it is in ‘old money’.

8 oz spaghetti
2 tbsp olive oil
1 large onion
2 sticks celery
2 cloves garlic
3 oz mushrooms
4 large tomatoes (I have made it with tinned in the past)
2 grated medium carrots
1/4 pint cider or white wine
1 tsp oregano
2 tbsp chopped parsley
6 oz grated cheddar

Heat the oil and cook the onion, celery, mushrooms and garlic for 5 minutes until soft. Add the tomatoes, carrots, herbs with the wine or cider and bring to the boil, then simmer gently for about 10 minutes. Meanwhile, cook the spaghetti. Add this to the pan with the vegetables and grated cheese, and season to taste.

We had this with a large green salad. It is supposed to serve 4 but 3 adults scoffed the lot. 🙂

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