Layered Spaghetti Casserole

By srumbel

We sure don't mind leftovers of this creamy spaghetti; it's just as good or better the next day. Only problem is that you might not have any left!
Read more at http://www.mrfood.com/Casseroles/Layered-Spaghetti-Casserole-5932#hPp7g4OoPa6ol3eL.99

Ingredients

• 8 ounces uncooked spaghetti
• 1 pound ground chuck
• 1 small onion, chopped
• 1 (26-ounce) jar pasta sauce with mushrooms
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 (12-ounce) can evaporated milk
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups (8 ounces) shredded sharp Cheddar cheese, divided
• Read more at http://www.mrfood.com/Casseroles/Layered-Spaghetti-Casserole-5932#hPp7g4OoPa6ol3eL.99

Details

Preparation time 5mins
Cooking time 37mins

Preparation

Step 1

Cook pasta according to package directions; drain.

Meanwhile, cook beef and onion in a skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Combine pasta, meat mixture, and pasta sauce in a large bowl; toss to combine. Set aside.

Preheat oven

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to 400 degrees F. Melt butter in a saucepan over medium heat. Stir in flour; cook 1 minute. Gradually whisk in milk; cook 5 minutes or until thickened. Remove from heat; stir in Parmesan cheese, salt, and pepper.

Pour half of spaghetti mixture into a lightly greased 7- x 11-inch baking dish; pour cheese sauce over spaghetti. Sprinkle with 1 cup Cheddar cheese
Top with remaining spaghetti mixture, and sprinkle with remaining 1 cup Cheddar cheese. Bake 15 minutes or until cheese melts.


SERVES
6
Read more at http://www.mrfood.com/Casseroles/Layered-Spaghetti-Casserole-5932#hPp7g4OoPa6ol3eL.99