Nutria Spaghetti Casserole

• 1 12 lbs nutria, meat only
• 1 cup celery, chopped
• 2 bell peppers, seeded and minced
• 3 medium onions, peeled and minced
• 1 garlic clove, peeled and minced
• 4 ounces butter or 4 ounces margarine
• 1 (16 ounce) can tomatoes, undrained
• 1 (16 ounce) package spaghetti (I like thin spaghetti)
• 12 cup cheddar cheese, grated
• jalapeno pepper, sliced (for garnish ~ optional)

1. Pre-cook nutria meat in enough water to make 2 quarts of stock.
2. While the meat is cooking, saute vegetables in butter.
3. Remove meat from stock and allow to cool.
4. Add 1 quart stock to tomatoes; simmer about an hour.
5. Mince cooked meat, add to sauce and place in a casserole dish.
6. Preheat oven to 350F.
7. Cook spaghetti noodles in remaining quart of stock.
8. Add spaghetti to meat sauce; mix well.
9. Add salt, pepper, garlic powder (seasoning to taste).
10. Bake for 40 minutes.
11. Sprinkle with grated cheese and jalapeno peppers.
12. Bake for an additional 20 minutes.

nutria, celery, bell peppers, onions, garlic, butter, tomatoes, cheddar cheese, jalapeno pepper

Taken from www.food.com/recipe/nutria-spaghetti-casserole-421475 (may not work)