Spaghetti Pie

Serves: 5
Total Calories: 341


1 (15-ounce) can green beans
Herb Bread
1 (16-ounce) can pear - chilled


Cook spaghetti noodles for Spaghetti Pie then, reserving the already heated water, cook the elbow macaroni needed for both Wednesday's Macaroni and Cheese (2 cups) and Saturday's Tuna Fish Casserole (2 cups). Total elbow macaroni = 4 cups. Drain, toss with oil to prevent sticking, and refrigerate until needed.
Chop enough green peppers for Friday's Scalloped Corn (3 Tablespoons), Tuesday's tossed salad (optional), and Friday's green peppers.
Monday morning, place the cans of pears and fruit cocktail in the refrigerator to chill for Monday and Wednesday's dinner meals.
Start cooking the green beans in the microwave or on the range about 5-10 minutes before the Spaghetti Pie is done.
Prepare the Herb Bread as soon as Spaghetti Pie is in the oven. Chop 2 tablespoons of olives for the bread and 1 cup olives for Friday's Mexican Chip dip. Place the bread in with the Pie during the final 15 minutes of baking.
If your ground beef isn't already browned, brown enough meat to use for both Spaghetti Pie (1 pound), Tuesday's Chili-Cornbread Casserole (1 pound), and Friday's Santa Fe Tacos (1 pound). Total = 3 pounds ground beef.

Nutritional Facts:

Serves: 5
Total Calories: 341
Calories from Fat: 267

This Spaghetti Pie recipe is from the DVO Meals Cookbook. Download this Cookbook today.

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