Layered Spaghetti Casserole
- 5 Min
- COOK TIME
- 32 Min
- READY IN
- 37 Min
We sure don't mind leftovers of this creamy spaghetti; it's just as good or better the next day. Only problem is that you might not have any left!
What You'll Need:
- 8 ounces uncooked spaghetti
- 1 pound ground chuck
- 1 small onion, chopped
- 1 (26-ounce) jar pasta sauce with mushrooms
cup all-purpose flour
- 1 (12-ounce) can evaporated milk
cup grated Parmesan cheese
teaspoon black pepper
- 2 cups (8 ounces) shredded sharp Cheddar cheese, divided
What To Do:
Cook pasta according to package directions; drain.
Meanwhile, cook beef and onion in a skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Combine pasta, meat mixture, and pasta sauce in a large bowl; toss to combine. Set aside.
Preheat oven to 400 degrees F. Melt butter in a saucepan over medium heat. Stir in flour; cook 1 minute. Gradually whisk in milk; cook 5 minutes or until thickened. Remove from heat; stir in Parmesan cheese, salt, and pepper.
Pour half of spaghetti mixture into a lightly greased 7- x 11-inch baking dish; pour cheese sauce over spaghetti. Sprinkle with 1 cup Cheddar cheese. Top with remaining spaghetti mixture, and sprinkle with remaining 1 cup Cheddar cheese. Bake 15 minutes or until cheese melts.
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