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Baked Spaghetti Casserole (T&T)




Source of Recipe


Posted By: LuAnn Posted by LuAnn for CNC. Source: Adapted from an old �Kids in the Kitchen� cookbooklet, published by White Birches.


List of Ingredients




1 (16-ounce) package spaghetti -- broken into thirds

SPAGHETTI SAUCE:
2 tablespoons oil
1/2 cup chopped onion
1 (28-ounce) jar spaghetti sauce
1 1/2 cups vegetarian burger (I use Worthington brand) OR you may use 1 pound browned ground beef

CHEESE SAUCE:
2 tablespoons butter or margarine
1 tablespoon flour
1/2 teaspoon salt
1 (12-ounce) can evaporated milk
2/3 cup water
1 cup shredded American cheese -- divided use
1/2 cup grated Parmesan cheese


Recipe



Preheat the oven to 350 degrees. Lightly spray a 3-quart baking dish OR 13x9x2-inch pan with no-stick cooking spray; set aside.

In a large saucepan, cook the broken spaghetti according to the package directions. Meanwhile, prepare the spaghetti and cheese sauces.

To make the Spaghetti Sauce: In a medium saucepan, over medium-high heat, heat the oil or water. Saute or simmer the onion in the oil or water until tender. Stir in the spaghetti sauce and burger. Reduce heat and simmer while preparing the cheese sauce.

To make the Cheese Sauce: In another medium saucepan, over medium-high heat, melt the butter or margarine. Blend in the flour and salt. Add the milk and water; cook, stirring constantly, until the sauce bubbles and thickens. Remove the sauce from the heat; stir in 1/2 cup of the American cheese and all of the Parmesan cheese until melted.

Drain the cooked spaghetti, then return it to the large saucepan in which it was cooked. Stir in the spaghetti sauce. Spread half of the spaghetti mixture into the prepared pan; top with the cheese sauce, then carefully spoon and spread the remaining spaghetti mixture over the cheese sauce, taking care to disturb the cheese sauce as little as possible. Sprinkle the remaining 1/2 cup of American cheese over the top.

Bake in the preheated oven (350 degrees) for 30 to 35 minutes or until bubbly hot throughout.

Yield: 1 (3-quart) Casserole