| 1 (200 g) | pack | spaghetti, cooked according to package directions |
| 1 (160 g) | pack | MAGNOLIA CHEEZEE, grated |
| 1/4 | cup | MAGNOLIA GOLD BUTTER UNSALTED |
| 1 (60 g) | pc | onion, cubed |
| 6 | cloves | garlic, crushed |
| 1 (100 g) | pc | carrot, chopped |
| 1 (80 g) | pc | celery, chopped |
| 1/4 | kg | MONTEREY GROUND BEEF |
| 4 | pc | PUREFOODS TENDER JUICY HOTDOG CLASSIC, sliced |
| 1 (198 g) | can | button mushrooms pieces and stems, drained |
| 1 (320 g) | pack | banana ketchup |
| 1 (250 ml) | pack | MAGNOLIA ALL-PURPOSE CREAM |
| 1 | MAGNOLIA ALL-PURPOSE CREAM |
| 2 | Add hotdogs, mushrooms, ketchup and cream. Simmer for 5 minutes, over low heat, stirring occasionally. |
| 3 | Top or toss with cooked pasta. Sprinkle with grated cheese. |
| Yield | 6 1/2 cups |
Leave a Reply