Best French Spaghetti Recipes

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CHICKEN SPAGHETTI WITH FRENCH FRIED ONION TOPPING



Chicken Spaghetti With French Fried Onion Topping image

This is not "Italian style" - no tomatoes or Italian seasonings. It's really delicious...creamy and cheesy with a cruncy topping. My husband's ex-wife gave this recipe to me and I've thanked her many times!

Provided by Renee K

Categories     Chicken Breast

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

4 -6 boneless skinless chicken breasts, cut into bite-size pieces
2 tablespoons olive oil
1 small onion, Chopped
1 garlic clove, minced
1 lb thin spaghetti, broken into pieces
1 (6 ounce) can sliced mushrooms
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of celery soup
1 (10 1/2 ounce) can cream of mushroom soup
1 cup water
2 cups shredded mozzarella cheese
1 1/2 cups French fried onion rings (such as Durkee's or French's)

Steps:

  • Preheat oven to 375.
  • Cook spaghetti in a pot of boiling water until just tender, about 7 - 8 minutes. Drain in colander.
  • Heat oil in skillet over medium high heat.
  • Add onions, chicken pieces and garlic.
  • Sautee until chicken is lightly browned on all sides. Remove from heat.
  • Mix all three soups together, along with a cup of water. Add spaghetti and chicken (make sure to scrape the pan and get all those juicy pieces).
  • Pour into a 13" x 9" casserole dish.
  • Top with mozzarella cheese.
  • Cook 30 - 35 minutes, or until bubbly.
  • Add onion rings and cook another 10 minutes, or until lightly browned and crunchy.

Nutrition Facts : Calories 493, Fat 17.7, SaturatedFat 6.1, Cholesterol 63.4, Sodium 986.3, Carbohydrate 48.6, Fiber 0.6, Sugar 2.3, Protein 33.9

FRENCH SPAGHETTI



French Spaghetti image

Make and share this French Spaghetti recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces dried spaghetti
1 1/4 cups green peppers, chopped
2/3 cup onion, chopped
2 tablespoons butter
1 (14 1/2 ounce) can diced tomatoes
1 (4 ounce) sliced mushrooms, drained
1/4 cup pitted ripe olives, drained and sliced
1 tablespoon butter
4 teaspoons all-purpose flour
1/8 teaspoon salt
3/4 cup whipping cream
3/4 cup milk
1/4 cup grated parmesan cheese

Steps:

  • Cook the spaghetti according to package directions; drain.
  • In a skillet, cook green peppers and onions in the 2 tablespoons butter until tender. Stir in undrained tomatoes and bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes. Stir in the mushrooms and olives.
  • Meanwhile, for white sauce, in a medium saucepan, melt the 1 tablespoon butter. Stir in flour and salt. Add the whipping cream and milk all at once. Cook and stir until thickened and bubbly. Remove from heat.
  • To assemble, arrange spaghetti in an 8x8x2-inch baking dish. Top with white sauce, followed by the tomato-mushroom sauce. Sprinkle with Parmesan cheese.
  • Bake, uncovered, in a 350 degree F oven for about 25 minutes or until heated through.

FRENCH SPAGHETTI



French Spaghetti image

My mother in law lived in the city while my father in law was in the war. She did not have a lot of money, so a little French lady taught her to make this spaghetti. She passed it down to all of our familes as we all loved it--hope you do too.

Provided by bhodnett1

Categories     Spaghetti

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

1 lb number 3 spaghetti
3 (8 ounce) cans campbell's tomato soup
8 ounces water
1 lb salt pork, sliced thin
1 small onion, diced
1 lb 85% lean ground beef

Steps:

  • Fry salt pork until brown and crisp--not burned.
  • Put on paper towel to drain and cool.
  • Drain oil from frying pan; save about 2 tablespoons full.
  • Put hamburger in pan; don't break it in little pieces, but put it in a circle on the outer edges of the pan.
  • Add the oil from pork to the center of hamburger; add diced onion to oil.
  • Do not mix onions and hamburger yet, cook hamburger til it is brown turning pieces toward ouside of pan.
  • After hamburger is browned and onion is tender, add soup and water. Gently stir and simmer.
  • While sauce is simmering, cook spaghetti and drain.
  • Add sauce to spaghetti; break up cooked salt pork into spaghetti and stir gently.
  • Put cover on pan and let set for at least 10 minutes.
  • ENJOY.

SPAGHETTI CASSEROLE TOPPED WITH FRENCH FRIED ONIONS RECIPE - (4.5/5)



Spaghetti Casserole topped with French Fried Onions Recipe - (4.5/5) image

Provided by MissAlyssaG

Number Of Ingredients 11

8 ounces uncooked spaghetti
1 pound soy crumbles (optional)
1 large can spaghetti sauce (26.5 ounces)
1 tablespoon butter
1/2 cup chopped green peppers (I usually omit or substitute red peppers)
1/3 cup chopped onions
8 ounces cream cheese
2 tablespoons milk
Fresh grated Parmesan cheese
French Fried Onions (small can)
Maybe add some other veggies instead of soy crumbles

Steps:

  • Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside. Heat up soy crumbles. Add spaghetti sauce to skillet and heat. Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft. Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.) Using a 10 x 6 dish, assemble in the following order: Thin layer of spaghetti sauce on the bottom of the casserole dish. Spaghetti Cream cheese/vegetable mixture Spaghetti sauce Parmesan Cheese (amount subject to your own taste) French Fried Onions (added during last 5 minutes of cooking) Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes. (This is the secret ingredient-don't let them burn.)

FRENCH SPAGHETTI WITH LOBSTER



French Spaghetti With Lobster image

This was adapted from the recipe of Georges Billon, chef of Grand Hotel de Calla Rosa. The recipe entails reduction and a portion requires fast cooking.... take note. When studied well, it turns out very tasty.

Provided by Polar Bear

Categories     Lunch/Snacks

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

2 (3 lb) rock lobsters (or 1 rock lobster weighing 5 lbs. or more)
8 ounces spaghetti
3 cloves garlic
10 tablespoons olive oil
7 teaspoons fresh parsley
1 bay leaf
1 teaspoon dried thyme
1 cup fish stock
1 teaspoon tomato paste
1 cup white wine
1/2 bunch basil
salt and pepper

Steps:

  • Cook spaghetti in large boiler.
  • Set aside.
  • Cook the rock lobsters in a large pot of boiling pepper.
  • Drain.
  • Remove the meat from the tails in single piece.
  • Scrape coral and the insides of heads with a teaspoon.
  • Coarsely chop shells from the heads.
  • Place shells in a bowl and set aside.
  • Chop garlic cloves.
  • Heat 4 tbsps.
  • olive oil in a frying pan and saute the medallions of tail meat for 1 minute on each side.
  • Drain and set aside on a plate.
  • In the same pan, lightly saute the shells with the parsley, bay leaf and thyme.
  • Add 1 cup fish stock and reduce over low heat to three-quarters of the original volume.
  • Strain the broth into a bowl.
  • Heat 4 tbsps.
  • olive oil in a casserole.
  • Add chopped garlic, stir for 1 minute, add tomato paste.
  • Stir and add 1 cup white wine.
  • Simmer this sauce for 3 minutes over a low heat, then add the stock made from the shells.
  • Simmer for 5 minutes to reduce again, add the lobster coral, whip lightly, remove from heat, season to taste.
  • Add the cooked spaghetti, the remaining olive oil, and the lobster medallions to the casserole.
  • Sprinkle with chopped basil leaves and reheat.
  • Serve very hot.

Nutrition Facts : Calories 574.8, Fat 35.1, SaturatedFat 5, Cholesterol 0.6, Sodium 109.8, Carbohydrate 45.5, Fiber 2.1, Sugar 1.8, Protein 9.1

FRENCH SPAGHETTI RECIPE - (4.5/5)



French Spaghetti Recipe - (4.5/5) image

Provided by dorchuk

Number Of Ingredients 13

8 ounces dried spaghetti
1 1/4 cups chopped green peppers
2 small onions, chopped (2/3 cup)
2 tablespoons butter or margarine
1 14 1/2 ounce can whole tomatoes, cut up
1 4 ounce can sliced mushrooms, drained
1/4 cup sliced, pitted ripe olives, drained
1 tablespoon butter or margarine
4 teaspoons all-purpose flour
1/8 teaspoon salt
3/4 cup whipping cream
3/4 cup milk
1/4 cup grated Parmesan cheese

Steps:

  • Cook the spaghetti according to package directions. Drain off the water. For tomato-mushroom sauce, in a skillet, cook green peppers and onions in the 2 tablespoons butter or margarine until tender. Stir in undrained tomatoes and bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes. Stir in the mushrooms and olives. Meanwhile, for white sauce, in a medium saucepan, melt the 1 tablespoon butter or margarine. Stir in flour and salt. Add the whipping cream and milk all at once. Cook and stir until thickened and bubbly. Remove from heat. To assemble, arrange spaghetti in an 8x8x2-inch baking dish. Top with white sauce, followed by the tomato-mushroom sauce. Sprinkle with Parmesan cheese. 5. Bake, uncovered, in a 350 degree F oven for about 25 minutes or until heated through. Makes 4 main-dish servings or 8 side-dish servings.

FRENCH SPAGHETTI



French Spaghetti image

This has been a family favorite for as long as I can remember!! SOOO SIMPLE! A meal for 4-6 for less than $5.00! Kids love it !!!

Provided by tina wright

Categories     Spaghetti

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb bacon
1 (46 ounce) can tomato juice
1 onion
salt and pepper
1 (1 lb) box spaghetti

Steps:

  • Cook bacon (cut in to small pieces) and onion together until bacon is crisp.
  • While bacon is cooking, cook spaghetti according to package directions.
  • Drain spaghetti and return it to the same pan.
  • Add tomato juice, onion/bacon mixture (do not drain), salt and pepper to taste.
  • Cook on low, just until heated through.
  • Turn off heat, cover and let sit until it absorbs flavors.

Nutrition Facts : Calories 1011.2, Fat 53, SaturatedFat 17.4, Cholesterol 77.2, Sodium 1852.8, Carbohydrate 102.8, Fiber 5.4, Sugar 15.1, Protein 30.8

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