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Clean-Out-Your-Fridge Creamy Spaghetti

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“This isn't so much an exact recipe as it is a method. I make this using up leftover bits of vegetables and cheeses from the fridge. It's a little bland as written, but that's because I have a 3 year-old to feed. I usually add extra spices to my serving (garlic, ground black pepper, etc). This makes a quick lunch or side dish.”

Ingredients Nutrition

  • 7 ounces spaghetti noodles (1/2 box or so, adjust amount to taste or need)
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (4 ounce) can mushroom stems and pieces, drained (optional)
  • 14-12 cup shredded cheese, of your choice (I usually use low-fat mozzarella)
  • 1 tablespoon garlic pepper seasoning, to taste
  • 12 teaspoon paprika, to taste
  • leftover cooked broccoli (etc., optional) (optional) or onions (etc., optional) (optional) or bell peppers (etc., optional) (optional) or diced cooked chicken (etc.) (optional)


  1. Cook spaghetti in a large saucepan per directions, drain, and return to stovetop over low heat. Stir in the remaining ingredients and mix until cheese is melted.
  2. If the mixture is very thick, add a little milk to thin it down.

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