Tuesday, June 25, 2013

Susanne’s Baked Spaghetti

This recipe makes our all-star list! It’s easy, made from ingredients you are likely to have in your pantry and something most people (including kids and picky eaters) will like. It can be made ahead of time and doesn’t require much last minute preparation.


·         1 pound ground beef
·         8 ounces uncooked spaghetti
·         1 large can spaghetti sauce (26.5 ounces)
·         1 tablespoon butter
·         ½ cup chopped green peppers (I usually omit or substitute red peppers)
·         ⅓ Cup chopped onions
·         8 ounces cream cheese
·         2 tablespoons milk
·         Fresh grated Parmesan cheese
·         French-fried onions (small can)

1.       Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.

2.       Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.

3.       Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.

4.       Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.)

5.       Using a 12 x 8-inch baking dish (or something close), assemble in the following order: thin layer of spaghetti sauce, cooked spaghetti, cream cheese/vegetable mixture, remaining spaghetti sauce, parmesan cheese (amount subject to your own taste)

6.       Bake at 350 degrees for 25 minutes. Top with french-fried onions and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)

 Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking.

Happy Cooking

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