Cheesy Baked Spaghetti

I am a part of a group at church that volunteers to take meals to families with special circumstances.  Typically I like to show up when they are ready for dinner with hot food and sit it on the table for them.  Unfortunately, I can’t always make that happen with work and an 8-year-old that has school and after-school commitments.

My friend Sue gave me this recipe at least ten years ago.  It is my go-to recipe when I need to take a meal to someone, and I can’t deliver it hot.  I love this recipe because you can easily double it, it freezes really well, and it’s rather tasty.

I was scheduled to take a meal to a family at 4:30 today but my parents will be arriving about that time, so I took this to the family on Wednesday.  They were so appreciative and will be in for a real treat tonight.

Cheesy Spaghetti Bake

  • 1/4 cup chopped onion
  • 1/2 pound ground beef
  • 15 ounce jar spaghetti sauce with mushrooms
  • 7 ounces spaghetti noodles, broken in half
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 3/4 cup evaporated milk
  • 1/3 cup water
  • 1 cup shredded cheddar cheese
  • 2 tablespoons parmesan cheese

Brown the ground beef and onion together.  Drain off the excess fat.  Stir in the spaghetti sauce and simmer.  Cook the spaghetti according to the directions on the box.  Drain.  Mix the cooked spaghetti into the sauce.  Set aside.  In a separate sauce pan, melt the butter.  Add the flour and salt.  Cook for one minute.  Stir in the milk and water.  Cook on low stirring constantly until it thickens.  Add 1/2 of the cheeses.  Stir until melted and remove from the heat.

Place half of the spaghetti mixture in a 10x6x2 pan sprayed with non-stick spray.  Pour the cheese sauce over the top.  Place the rest of the spaghetti mixture over the cheese sauce.  Top with remaining cheeses.  Bake at 350 degrees for 30 minutes.

If you want to cook it later or even freeze it (be sure to thaw before baking), you’ll need to bake it at 350 degrees for an hour.  Be sure to cover it with foil for the first 30 minutes so that the cheese doesn’t get too brown.

cheesy baked spaghetti


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