Recipe Background
Firefighter Spaghetti features a crunchy cornflake topping and a creamy filling.
The first time I made this Firefighter Spaghetti, I was with my uncle at the fire station where he worked. He was a firefighter in a bustling city and often regaled us with stories of camaraderie and late-night kitchen experiments between calls. One evening, invited to experience the thrill of their world, I found myself looking for ways to contribute to the group. Thumbing through their shared cookbook, handed down from generation to generation of firehouse cooks, I stumbled upon this recipe and decided to give it a go.
Armed with cans of condensed soups that were a staple in their pantry, I set off to the task. Spaghetti broken in half to fit into their overused pot, grated parmesan piled high, and sour cream from a carton scored at a local grocery run added richness. The real secret, my uncle confided, was in the sparkle of a protective barrier of crushed cornflakes and butter. Those little golden flakes offered a crunch that gave this dish its little touch of firehouse genius.
Over the years, I’ve learned that letting the spaghetti rest once out of the oven allows the flavors to truly meld. Passing plates around that day in the firehouse, amidst stories and laughter, I felt a part of their cherished communal spirit. Each time I recreate this dish enjoys an echo of the warmth and bravery shared in that station kitchen.
Ingredients
- 12 ounces spaghetti broken in half
- 1 (10.75-ounce) can condensed cream of chicken soup
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup whole milk
- 1/4 cup butter melted, divided
- 2 tablespoons dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups part-skim mozzarella cheese shredded
- 1 cup parmesan cheese grated
- 2 celery ribs chopped
- 1 medium onion chopped
- 1 (4-ounce) can mushroom stems and pieces drained
- 5 cups chicken cooked and cubed
- 1 1/2 cups cornflakes crushed
Directions
- Preheat the oven to 350 degrees F.
- Grease a 3-quart baking dish.
- Cook the spaghetti until al dente, according to the package directions.
- Drain the pasta.
- In a large bowl, combine the cream of chicken soup, the cream of mushroom soup, the sour cream, the milk, 2 tablespoons of the butter, the parsley, the garlic powder, the salt, and the pepper.
- Add the mozzarella cheese, the parmesan cheese, the celery, the onions, and the mushrooms.
- Stir in the chicken and the pasta.
- Transfer the pasta mixture to the prepared baking dish.
- Combine the cornflakes and the remaining butter.
- Sprinkle the cornflake-butter mixture over the top of the pasta mixture.
- Bake, uncovered, until bubbly, about 45-50 minutes.
- Serve hot.
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