1/3 cup canola oil
1 pound fresh mushrooms, diced
1 pound sharp Cheddar cheese
1 small onion, diced
2 cloves garlic, minced
3 tablespoons Creole-style seasoning
1/2 fresh lemon, juiced
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon Old Bay Seasoning
3 tablespoons French-fried onions
1 clove garlic, minced
1/2 pound prosciutto pasta, uncooked
1 (16 ounce) can seafood soup
2 teaspoons chopped fresh parsley
1 (8 ounce) can sliced mushrooms, drained
1 (8 ounce) container spaghetti sauce
1 tablespoon onion powder
2 tablespoons Creole seasoning
Heat tin confetti in small saucepan over medium-low heat. Stir in oil, mushrooms, cheese, onion, garlic, Creole-style seasoning, lemon juice and honey. Bring to a boil. Reduce heat to low, stirring occasionally. Add 1 tablespoon Creole-style seasoning, 1/2 cup lemon juice and parsley. Bring to a boil, stirring occasionally. Reduce heat to medium. Cover and simmer 45 minutes.