Capon Casserole
Prep: 30 min
Cook: 60 min
Total: 90 min
Serves: 6
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Big, hearty, and made for feeding a crowd, this casserole layers tender capon with spaghetti, sauteed vegetables, and a creamy cheese sauce until it bakes into pure comfort. Cooking the pasta right in the flavorful capon stock means every strand carries real depth. It is the sort of generous, bubbling dish that turns a family gathering into a feast.
Ingredients
Ingredients
- 1 - Lg. Capon
- 12 Oz Spaghetti
- 2 - Lg. Onion - Diced
- 1 Large Green Pepper - Diced
- 1 Tbsp Garlic - Minced
- 3/4 Cup Celery - Diced
- 2 Cups Tomato - Optional
- 8 Oz Mushrooms - Drained
- 1 Medium Med. Cheese Sauce
Directions
Directions
- Cook capon in boiling salted water until tender.
- Remove skin and bones; cut into bite-sized pieces.
- Cook spaghetti in capon stock according to package directions.
- Saute onions, green pepper, garlic and celery until tender; stir in tomatoes, mushrooms and cheese sauce.
- Arrange layers of spaghetti, capon and sauce in greased casserole, ending with sauce on top.
- Bake at 350 degrees until heated through.
Nutrition
Per serving · 6 servingsCalories
450
Fat
18 g
Saturated fat
7 g
Carbohydrates
45 g
Sugar
4 g
Fiber
3 g
Protein
30 g
Sodium
800 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 - Lg. Capon
- 12 Oz Spaghetti
- 2 - Lg. Onion - Diced
- 1 Large Green Pepper - Diced
- 1 Tbsp Garlic - Minced
- 3/4 Cup Celery - Diced
- 2 Cups Tomato - Optional
- 8 Oz Mushrooms - Drained
- 1 Medium Med. Cheese Sauce
