18
D I S T I N C T LY M O N TA N A M A G A Z I N E • S P R I N G 2 0 2 6
INGREDIENTS
• 12 ounce package spaghetti
• 2 small onions, chopped
• 1 tablespoon olive oil
•
3
/
4
pound ground lean pork
•
1
/
2
pound ground beef
• 1 can tomato soup
• 1
1
/
2
cans water
• 1
1
/
2
garlic cloves, minced
•
1
/
4
pound cream cheese,
cubed
•
3
/
4
cup mixed ripe
and green olives,
sliced or chopped
•
1
/
2
cup chopped celery
•
1
/
3
cup chopped
green pepper
• 4-ounce can mushrooms
with liquid
• Salt and pepper to taste
S PA G H E T T I S PA G H E T T I
C L O U D N I N E C L O U D N I N E
SERVES: 8
CONTRIBUTOR: Imogene Peek
INSTRUCTIONS
Saute onions in oil till transparent. Add pork, beef and garlic. Continue to cook till
mixture is very lightly browned. Drain. Add all other ingredients and simmer 1 hour
or longer.
Boil spaghetti in 3 quarts of water and two teaspoons salt. About 12 minutes or until
tender. Drain and rinse in cold water.
Mix sauce with spaghetti and reheat. Pour into 2 quart casserole. Scatter Parmesan
cheese and/or buttered crumbs over top.
Place in 350 oven 15 or 20 minutes until top is golden.
Le Creuset
•
emiLe Henry
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•
Heritage steeL
Cudaway
•
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•
kikuiCHi
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•
Lodge
eXpLore & piCniC
under tHe big sk y
105 S. Main St.
•
Livingston, MT
•
406.222.4838
@TheKitchenShopOnMain
August 7
-
9, 2026
$30 EARLYBIRD PRICING UNTIL JULY 1 • KIDS 12 & UNDER FREE
