Mike Fisher's slap shot spaghetti casserole

Are you part of a hockey family? Ever wonder what to feed the hungry hockey player in your life? All in a Dayhas you covered this week.

• LISTEN | Erin Phillips talks about a cookbook for hockey families

Erin Phillips knows a lot about feeding a hockey family. After all, her spouse is Ottawa Senators defenceman Chris Phillips.

She co-wroteThe Ultimate Cookbook for Hockey Families withKorey Kealey, and today on D is for Dinner, Phillips issharing a recipe from Mike Fisher, the former Senators playerwho now skatesfor the Nashville Predators.

Mike Fishers slap shot spaghetti casserole

Serves: 6 to 8
Prep time: 15 minutes, plus 15 minutes of standing time
Cook time: 30 to 35 minutes

Ingredients:

• 1 tbsp (15 ml) butter or margarine.
• 2 cups (500 ml) sliced mushrooms.
• 1 cup (250 ml) chopped onion.
• 1 cup (250 ml) chopped green pepper.
• 1 can (28 oz/796 ml) whole tomatoes.
• 1 package (5 g) beef bouillon.
• 1/2 cup (125 ml) sliced black olives, drained.
• 2 tsp (10 ml) dried oregano.
• 1/2 tsp (2.5 ml) salt.
• 1/4 tsp (1 ml) freshly ground black pepper.
• 1 lb (454 g) ground beef, browned and drained.Variation: Substitute 2 cups (500ml) diced cooked chicken.
• 12 oz (375 g) spaghetti, cooked and drained.
• 2 cups (500 ml) shredded cheddar cheese, divided.
• 1 can (284 ml/10 oz) cream of mushroom soup.
• 1/4 cup (50 ml) water.
• 1/4 cup (50 ml) grated Parmesan cheese.

Directions:

1. In a large, deep frying pan, over high heat, melt butter. Saut mushrooms, onion, andgreen pepper until tender about 5 minutes. Stir in tomatoes,bouillon, olives, oregano, salt,and pepper. Stir in ground beef (if using). Reduce heat and simmer for 10 minutes. (If you used diced, cooked chicken instead of beef, add it to fully cookedsauce just before assembling the casserole.)
2. Preheat oven to 350F (180C). Grease a 13- by 9-inch (33 by 23 cm) glass bakingdish.
3. Place half of the spaghetti in the baking dish. Top with half of the sauce. Sprinkle with 1cup (250 mL) of cheddar cheese. Repeat layers.
4. In a bowl, combine soup and water until smooth. Pour over top of casserole.
5. Sprinkle with parmesan. Bake uncovered for 30 to 35 minutes, or heated through and cheese is melted. Remove from oven and let stand for 15 minutes before serving. (Letting the casserole cool before serving will help it keep its shape once served.)

Nutrition stats per 1 cup (250 ml)

• Calories:280
• Fat: 14 g
• Sodium: 810 mg
• Carbohydrates: 19 g
• Fiber: 2 g
• Protein: 20 g
• Source of vitamin A. Good source of vitamin C and calcium. Excellent source of iron.