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    Spaghetti Cheese Bake


    Submitted by Margaret Kellgren, Bear Lake Bison Ranch


    • ½ lb whole wheat spaghetti
    • 1 cup chopped onion
    • 1 lb ground bison
    • 2 tbsp canola oil
    • 10 oz can cream of mushroom soup
    • 10 oz can tomato soup
    • ½ cup water
    • 1 tsp montreal steak spice or seasoned salt
    • 2 cups grated old cheddar (first amt)

    • Topping:
    • ½ cup break crumbs
    • 2 tbsp melted butter or margarine
    • 1/3 cup grated old cheddar (second amt)


    Cook spaghetti and set aside. Fry onion & ground bison in canola oil. Add mushroom soup, tomato soup, water and seasonings. Simmer uncovered for 10 minutes. Add the 2 cups of cheddar.

    Fold in cooked spaghetti. Adjust seasonings if needed then place mixture in a greased casserole dish. Mix bread crumbs with melted butter and 1/3 cup cheddar. Sprinkle over top of casserole.

    Bake uncovered at 350 F for 20 to 30 minutes or until hot and lightly browned.

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