Stouffers Cheesy Spaghetti Bake Discontinued Recipes

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CHEESY SPAGHETTI BAKE



Cheesy Spaghetti Bake image

With all the favorite ingredients of spaghetti and meat sauce, this recipe makes two hearty family-style casseroles. It's great for entertaining or a potluck. -Sue Braunschweig, Delafield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 2 casseroles (12 servings each).

Number Of Ingredients 8

1 pound uncooked spaghetti, broken into 3-inch pieces
4 pounds ground beef
2 large onions, chopped
1 large green pepper, chopped
4 cups whole milk
4 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
4 cups shredded sharp cheddar cheese, divided

Steps:

  • Cook spaghetti according to package directions. Drain and place in two greased 13x9-in. baking dishes; set aside. , In two Dutch ovens or stock pots, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. To each pot, add 2 cups of milk, two cans of tomato soup, one can of mushroom soup and 1 cup of cheese. Bring to a boil. , Spoon over spaghetti (spaghetti will absorb liquid during baking). Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and top is lightly browned.

Nutrition Facts : Calories 305 calories, Fat 14g fat (8g saturated fat), Cholesterol 63mg cholesterol, Sodium 349mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein.

CHEESY SPAGHETTI BAKE



Cheesy Spaghetti Bake image

This is one of my mom's recipes that my brother and I LOVED. Nothing too fancy. It's a simple kid-pleaser that adults like too. I haven't made this in ages, but she still makes it for my dad (and my single brother makes sure he stops by that night). ;)

Provided by Parsley

Categories     Spaghetti

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

8 ounces spaghetti
1/2 lb ground beef
1 onion, finely chopped
16 ounces spaghetti sauce
salt, if needed to taste
pepper, to taste
2 tablespoons butter
2 tablespoons flour
12 ounces evaporated milk
1 cup shredded parmesan cheese
1 1/2 cups shredded mozzarella cheese, DIVIDED
1 teaspoon oregano

Steps:

  • Preheat oven to 350°F Grease a 13x9-inch baking dish; set aside.
  • Boil spaghetti noodles to al dente according to package; drain.
  • While spaghetti is boiling, brown the ground beef with the onion; drain and return to skillet. Add the spaghetti sauce to the meat in the skillet.
  • Add the hot cooked, drained spaghetti to the skillet; stir well. Add salt and pepper to taste. Pour into the prepared baking dish.
  • In a saucepan, melt butter; add the flour, stirring constantly to make a roux. Slowly whisk in the evaporated milk.
  • Turn heat to low and stir in the parmesan cheese and 1/2 cup only of the mozzarella. stir constantly until melted and smooth.
  • Pour the cheese mixture evenly over the spaghetti in the 13 x 9 dish.
  • Sprinkle with the remaining 1 cup of parmesan cheese and then the oregano.
  • Bake; uncovered, for 30-35 minutes or until bubbly and starting to brown on top.

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