Comments on: Spaghetti a la Philly

By: Cheryl

Cheryl — Mon, 01 Mar 2010 02:00:09 +0000

I made this the other night but used the entire 8 oz. package of cream cheese, and rigatoni instead of spaghetti. My family and I loved it!

By: Sonia Trujillo

Sonia Trujillo — Tue, 23 Feb 2010 01:57:27 +0000

Definitively I will try this recipe with my own variations. Sounds yummy & sounds great to use cream cheese on it. I love to cook and have never use cream cheese as an ingredient when doing Spaghetti. Thanks for sharing!! GOD Bless you in all you do and for the talents HE has blessed you! ALL belongs to HIM!! To HIM is ALL the glory!! Amen!

By: fittingbackin

fittingbackin — Mon, 22 Feb 2010 22:57:15 +0000

Yummy!! That looks so good – love the idea of cream cheese mixed in!

By: Gwen

Gwen — Mon, 22 Feb 2010 16:13:46 +0000

This is similar to a recipe from my boys’ godmother. They love “Sarah’s Spaghetti.”

In it, you brown 1# hamburger with 1 envelope of spaghetti seasoning mix. Drain. Stir in 1 can condensed tomato soup and 1# Velveeta, cubed. Add 1# cooked spaghetti noodles.

It, too, thickens as it cools. I often add a bit of water when it’s cooking. A true skillet meal.

Sarah makes this for church dinners. It can be scooped into casserole dishes and heated in the oven for serving. Or served family style in large pasta bowls.

Gwen