GRANDMAS CHEDDAR CHEESE SPAGHETTI
My Grandmother made this for us some 50 years ago. I have found it to be a great kid pleaser, even the fussy ones! It is affordable and simple to make. I like it better reheated for two minutes in the microwave and it freezes well.
Provided by Andre
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare spaghetti pasta according to package directions.
- While spaghetti is cooking; in a separate saucepan add butter or olive oil, chopped onion and salt.
- Cook onions until they are soft (careful not to burn your onions).
- Add the tomato juice and bring to a slight boil.
- Add the cheese and blend until the cheese is almost melted.
- Drain spaghetti and place in an oven proof dish.
- Pour the sauce over spaghetti and mix together.
- Place in a 350 F oven for about 10 - 15 minutes to allow the noodles to absorb the sauce.
Nutrition Facts : Calories 319.6, Fat 13.2, SaturatedFat 8.1, Cholesterol 39.7, Sodium 485.6, Carbohydrate 35.3, Fiber 1.9, Sugar 5.2, Protein 15.3
SPAGHETTI PIE CASSEROLE
My family adores this spaghetti casserole. It's old-timey comfort food. This is how to make baked spaghetti with cream cheese. -Patricia Lavell, Islamorada, Florida
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally., In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese., Bake, covered, at 350° for 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer.
Nutrition Facts : Calories 396 calories, Fat 20g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 622mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.
THE BEST SPAGHETTI CASSEROLE
Easy spaghetti dish with a little twist!
Provided by Noonie Finch Hodges
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
- Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
- Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
- Bake in preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts : Calories 481.1 calories, Carbohydrate 51.4 g, Cholesterol 71.4 mg, Fat 17 g, Fiber 4.5 g, Protein 28.4 g, SaturatedFat 7 g, Sodium 826.2 mg, Sugar 16.4 g
THREE-CHEESE SPAGHETTI BAKE
"My son Holden and I created this mild casserole that is such a hit there are never any leftovers," reports Laura Linder of Kenedy, Texas. "We serve it with a green salad and garlic bread."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions; drain. Transfer to a large bowl. Add 1 cup mozzarella cheese, Parmesan, Romano, eggs, oil, garlic powder, salt and pepper. , Press into a greased 13x9-in. baking dish. Top with spaghetti sauce. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with the remaining mozzarella. Bake 10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 472 calories, Fat 17g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 900mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein.
BAKED SPAGHETTI CASSEROLE
My family requests this recipe every year for birthday parties and other events! It's crowd- and family-friendly, as well as easy to make ahead and then refrigerate!
Provided by Lovely333
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl.
- Mix eggs, Parmesan cheese, and butter with the spaghetti to coat pasta completely; spread into the prepared baking dish. Spread cottage cheese over the spaghetti to cover completely. Spread spaghetti sauce over the cottage cheese; top with a layer of mozzarella cheese.
- Bake until hot in the center, about 30 minutes.
Nutrition Facts : Calories 396.2 calories, Carbohydrate 46.5 g, Cholesterol 121.7 mg, Fat 14.1 g, Fiber 3.9 g, Protein 19.9 g, SaturatedFat 6.8 g, Sodium 763 mg, Sugar 10.3 g
CHEESY SPAGHETTI AND SPINACH CASSEROLE
If you're feeling the need for cheese, this recipe has you covered. Creamy pasta and spinach are layered with a tomato sauce and lots of gooey mozzarella cheese before being baked to bubbly, golden brown perfection.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- Cook spaghetti to al dente as directed on package. Drain spaghetti, and add it back to the hot pan.
- Meanwhile, in 2-quart saucepan, melt butter over medium-low heat. Stir in garlic; cook 1 minute. Stir in flour, pepper flakes, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in Parmesan cheese and spinach with whisk, then beat in eggs.
- Toss cheese sauce with hot spaghetti, and add half of the mixture to the baking dish. Spread 1 1/2 cups of the tomato basil pasta sauce over mixture; sprinkle with 1 1/2 cups of the mozzarella cheese. Add remaining half of spaghetti mixture, remaining tomato basil pasta sauce and remaining 1 1/2 cups mozzarella cheese.
- Bake 30 to 35 minutes or until heated through and cheese is melted and lightly browned on top. Let stand 10 minutes before serving.
Nutrition Facts : Calories 620, Carbohydrate 67 g, Cholesterol 105 mg, Fat 2, Fiber 5 g, Protein 32 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1500 mg, Sugar 10 g, TransFat 1/2 g
BAKED CHEESY HAM AND SPAGHETTI CASSEROLE
This is a favorite dish of mine for leftover ham. I like to use a mix of parmesan and white cheddar or you can use a monterey jack cheese if you prefer that, but it is just creamy and comforting. I love to bake a ham once a month. I cut it up and freeze and that way I always have a quick meal waiting to be put together. So many people only cook ham on holidays, but it is a great resource and inexpensive. Give this a try for a nice way to use your leftovers and good comfort food on a chilly night.
Provided by SarasotaCook
Categories Spaghetti
Time 1h4m
Yield 4-6 Individual Servings, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Pasta -- Cook the pasta according to the directions on the package in a large pot of salted boiling water. Cook until al dente, drain and set aside.
- Ham and Vegetables -- Now in that same large pot you cooked the pasta in, add the butter and heat to medium. Then the mushrooms, ham, onion, scallions, parsley and cook until the mushrooms and onions are soft.
- Sauce -- To the vegetables, add the flour and stir until well blended. Then the broth, sherry, nutmeg, salt and pepper. Go easy on the salt because the broth and ham are both salty. Cook and stir until the sauce mixture thickens on medium to medium high heat. Reduce to medium and add in the cream, 1/2 of the parmesan, 1/2 of the white cheddar and the peas.
- Combine and Bake -- Add the drained pasta to the vegetable and cheese sauce and toss well. Spray a casserole dish 13x9 or similar with Pam or a nonstick spray and heat the oven to 350 degrees. Spread the pasta mix into the casserole and top with the extra cheese. Bake about 30 minutes until bubbly and the cheese get nice and brown on top. Let set 5 minutes before serving to allow the sauce to firm up.
- This is a absolutely great casserole. I have also done this same recipe with leftover turkey or chicken and was just as good. And don't be afraid to use a sharp cheddar or even a swiss cheese as well. I just happen to like the white cheddar and parmesan best.
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