I am not really sure why someone would want to make spaghetti oriental. If you want an oriental dish - just use oriental noodles.
Which of course would make it a stir fry.
But this recipe also calls for a tomato sauce.
The ground beef and pork go nicely together. They provide a lovely meaty base for the dish.
The oriental vegetables also go very well together. The dish is packed with them too, so there is a vegetable or two in every bite.
I could even see the spaghetti noodles working. Sure, an oriental noodle would be better, but spaghetti works.
What doesn’t go is the tomato soup and the cheese.
The soup provides the tomato base. Thinned with water, it does become the right consistency. But it doesn’t really go with the vegetables.
The cheese, in a traditional spaghetti dish would be fine. But again, it doesn’t really go with the oriental vegetables.
Don’t get me wrong, the dish is edible. It is just strange and miss matched.
SPAGHETTI ORIENTAL
1/2 Pound Ground Beef
1/2 Pound Ground Pork
1 Onion, Minced
1 Cup Diced Celery
1 Bell Pepper, Sliced In Matchsticks
1 Small Can Water Chestnuts, Sliced
1 Small Can Bamboo Shoots, Sliced
1/2 Cup Sliced Mushrooms
1/2 Cup Snow Peas
4 Ounces Uncooked Spaghetti Noodles
2 Cups Tomato Soup
1/2 Cup Water
3/4 Cup Shredded Sharp Cheese
1 1/2 Teaspoons Salt
Cook beef and pork until browned. Add onion, celery, pepper, water chestnuts, bamboo shoots, mushrooms, and snow peas. Cook 10 minutes. Cook spaghetti until al dente. Add to vegetable mixture. Add soup, water, cheese and salt. Simmer 30 minutes. Turn into a casserole. Bake in a 350 degree oven for 45 minutes.
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