Instructions: PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN

1. STIR SPAGHETTI INTO BOILING WATER. STIR FREQUENTLY. COOK ABOUT 15 MINUTES
DRAIN; SET ASIDE FOR USE IN STEP 4.

2. SAUTE ONIONS AND PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER. ADD MUSHROOMS; COMBINE THOROUGHLY.

3. ADD 1 GALLON WATER TO CONDENSED CREAM OF CHICKEN SOUP; BLEND TOGETHER.

ADD TO SAUTEED VEGETABLES; HEAT TO A SIMMER.

4. ADD SPAGHETTI, CHICKEN, PIMIENTOS, AND PEPPER. COMBINE THOROUGHLY.

5. POUR ABOUT 1 1/2 GAL MIXTURE INTO EACH PAN.

6. SPRINKEL 1 CUP CHEESE OVER MIXTURE IN EACH PAN.

7. BAKE 30 MINUTES OR UNTIL CHEESE IS BUBBLING AND MELTED.

NOTE:

1. IN STEP 2, 1 OZ (1/3 CUP) DEHYDRATED ONIONS AND 1 1/4 OZ (1 CUP)

DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) OR 8 OZ (1 1/2 CUPS)

FROZEN
DICED, GREEN PEPPERS MAY BE USED.

NOTE:

2. IN STEP 3, 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ CHOPPED ONIONS and 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ CHOPPED PEPPERS.

NOTE:

3. IN STEP 2, 8-Z CN CANNED MUSHROOMS MAY BE USED.

NOTE:

4. IN STEP 4, 10-29 OZ CN CANNED TURKEY MAY BE USED.

NOTE:

5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD

SERVING SIZE: 1 CUP

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