Although it doesn’t feel like the autumn season yet, we’re gearing up for a fall meal! The next 3rd Friday Dinner is scheduled for September 16 and we’re having a Fall Spaghetti Bake! Contact Debra at dld2790@yahoo.com to volunteer.
The proposed menu includes:
Main Dish: Spaghetti Bake Casserole — we need 4 volunteers each to bring one casserole to serve 12. Looking for a recipe? See the attached recipe for Easy Spaghetti
Bake.
Side Dish: Buttered Corn — We need at least 4 volunteers each to supply 4 20 oz cans of corn each (whole kernel and not creamed style)
Additional Side Dish: Fruit Salad — We need 4 volunteers to supply either 4 16 oz cans of fruit cocktail or 2 16 oz bags of frozen fruit for a giant fruit salad.
Bread: we need 2 volunteers to 2 loaves of garlic bread
Dessert: We need at least 4 volunteers to bring a favorite dessert!
“Thy bounty shines in autumn unconfined
And spreads a common feast for all that live.”
~ James Thomson
Come join us! Blessings in your week!
Debra
Easy Meatless Spaghetti Bake
• 2 (16 ounce) packages spaghetti
• 4 cups shredded mozzarella cheese, divided
• 1-1/2 cups grated cheddar
• 1 cup grated cheese or your choice
• 6 eggs, beaten
• 2 tablespoons olive or vegetable oil
• 1 tablespoon and 1 teaspoon garlic powder
• 1 teaspoon each of ground rosemary and oregano
• salt and pepper to taste
• 2 (28 ounce) jars spaghetti sauce
Cook spaghetti according to package directions; drain. Add 1 cup mozzarella cheese, cheddar, cheese of choice, eggs, oil, garlic powder, rosemary, oregano salt and pepper. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Top with spaghetti sauce. Cover and bake at 350 degrees F for 20 minutes. Uncover; sprinkle with the remaining mozzarella. Bake 10 minutes longer or until heated through and cheese is melted.
Serves 12