Time for another recipe from my EASY MEAL PLANNING W/FREE PRINTABLES post! This spaghetti casserole is soooo good, and is another dinner that is kid-approved! It only has a couple of extra steps if you’re already making spaghetti. You can actually make it ahead of time and freeze or have ready in casserole dish to bake when you’re ready to make dinner. I’ve also made this in bulk for family gatherings, and it was a big hit! I’m sure with all the variations possible with this recipe you will find something that everybody will love. 😀
YOU WILL NEED:
1 and 1/2 lbs ground beef, browned and drained (this can be left out if you prefer vegetarian version)
1 pkg. noodles of choice – I usually use rigatoni (cooked)
1 and 1/2 jars marinara
Cooked or jarred veggie (also optional, but I like to match this up with my sauce – I usually do a jar of mushrooms and sauce with mushroom and onion)
1 cup shredded cheese (mozzarella or sharp white cheddar, depending on your preference – I like to use the cheddar)
1 stick butter
1 cup milk
1/4 cup flour
2 pkgs cream cheese
Mix beef ,marinara, and veggie. I don’t use meaty spaghetti sauce here, because in my first attempt at this creation, I felt like the meat took over the other flavors. I think it tastes better this way, where you can taste all the different ingredients.
Make cheesy white sauce by melting butter on low, then blend in flour and a dash of salt and black pepper. Pour in milk and stir constantly until it starts bubbling and getting thick. Remove from heat and immediately mix in cream cheese.
Spray bottom of a casserole dish. Start layering with half of the noodles on bottom, then white sauce mix, 1/2 cup shredded cheese, other half noodles, meat or marinara sauce mix, then 1/2 cup shredded cheese. Bake at 350° for 30 min. I always do a second light sprinkle of cheese as soon as it comes out of the oven. Serve it up hot and enjoy!
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