Wednesday, August 24, 2011

Virginia's baked spaghetti

This is amazingly comforting and ooey gooey cheesy...perfect for a cold blustery day- shame it was 97 degrees out when i made this!!! Make it tonight.

16oz pkg spaghetti noodles, cooked and drained
2 (24oz) jars prego spaghetti sauce
2 lbs ground beef or turkey, cooked and drained
1/4 cup butter
1/4 cup flour
1/4 cup parmesan
2 tsp salt
1/2 tsp garlic powder
12oz can evaporated milk
3 cups shredded cheddar (medium or sharp)
Combine cooked noodles, cooked meat, and spaghetti sauce in a large bowl or pot. Set aside. Melt butter in saucepan, add flour, parmesan, salt and garlic powder, whisking till smooth and bubbly. Add canned milk and 1 cup cheddar, stir till thickened and smooth. Pour half the noodle mixture into a greased 9x13. pour all of the cheese sauce over. Then add other half noodles, then remaining 2 cups cheddar over top. Bake for 30 mins till hot and bubbly at 350.
This serves 12, so it makes lots and awesome leftovers!

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