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Layered Spaghetti Casserole

(15 Votes)
SERVES
6
PREP
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
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 (12-ounce) can evaporated milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups (8 ounces) shredded sharp Cheddar cheese, divided
What To Do:
  1. Cook pasta according to package directions; drain.
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
Notes

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