Virginia's Baked Spaghetti!
Rich, creamy and the best baked spaghetti you'll ever taste.
This recipe is for 12 servings so I made only half the amounts and even then, it's a lot of spaghetti, which is going with Curt to work tonight.
Credit: Gooseberry Patch Cookbook
16-oz. spaghetti noodles, cooked
2-(24-oz.) jars spaghetti sauce
2 lbs. ground beef, browned
1/4 c. butter
1/4 c. all-purpose flour
1/4 c. grated Parmesan cheese
2 t. salt
1/2 t. garlic powder
12-oz. evaporated milk
3 c. shredded sharp cheddar cheese, divided
Combine spaghetti noodles, spaghetti sauce and ground beef in a large bowl; set aside. Melt butter in a sauce pan over medium heat; add flour, Parmesan cheese, salt and garlic powder, stirring constantly until smooth and bubbly. Add evaporated milk and one cup cheddar cheese; stir until thickened.
Pour half of spaghetti noodle mixture into a greased 13"x9" casserole dish and pour the cheese mixture over top. Pour remaining noodle mixture into dish; top with remaining 2 cups cheddar cheese. Bake at 350° for 25-30 minutes. Serves 12.