Spaghetti Pork Bake Recipe
6 ozs. spaghetti, broken up in 2-inch pcs.
4 ozs. mushrooms (canned), well drained & sliced
1 lb. ground pork
1 tbsp. vegetable oil
1 cup sliced ripe olives
1/2 lb. bulk sausage
1 tbsp. Worcestershire sauce
1 minced big onion
2 minced cloves of garlic
1/2 tsp. ground black pepper
1 cup of Cheddar cheese, shredded
6 ozs. tomato paste
17 ozs. creamed corn
1 tbsp. sugar
1 1/2 tsps. salt
1/4 cup Parmesan, grated
Inside a heavily lidded saucepot, cook the garlic, onions, sausages and pork in vegetable oil until the meat turns brown then drain the drippings off. Add all the other ingredients aside from the parmesan and stir everything well.
Pour out in a well oiled 12×8x2-inch dish for baking and sprinkle the parmesan on the top. Refrigerate this covered for 8-10 hrs. or possible overnight.
When ready to serve, take out of the refrigerator and allow to come down to around room temperature then bake in the oven for about 30-35 mins. at around 375′ F or just until the dish has browned lightly.
Serves 10