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. 

 

 

VIRGINIA'S BAKED SPAGHETTI  

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.