Recipe corner: Cheesy spaghetti bake
Submitted by Evelyn Wyble
- ½ lb ground chuck
- ¼ cup chopped onion
- 2/3 cup (15 oz can) prepared spaghetti sauce
- 6 oz spaghetti
- 2 Tablespoons butter
- 4 teaspoons flour
- ¼ teaspoon salt
- ¾ cup evaporated milk
- 1/3 cup water
- 1 cup shredded cheese
- 2 Tablespoons grated Parmesan cheese
Brown meat and onion. Drain fat. Add spaghetti sauce; simmer 10 minutes. Cook spaghetti noodles and drain. Mix sauce and noodles. Melt butter in a separate pan, stir in flour and salt. Slowly add evaporated milk and water. Cook over medium heat. Stir constantly until thickened. Add ½ of the shredded cheese and ½ of the grated parmesan cheese. Stir until melted. Spread half of spaghetti mix in bottom of 10x6x2” baking dish. Spoon all cheese sauce over spaghetti. Top with the remaining spaghetti mix and the remaining cheeses. Bake @ 350° for 15-20 minutes.
