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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I was searching through an old recipe box that I have had for 30 years or more. I came upon this recipe that I must have copied out of a magazine. I decided to give it a try last night and it was really very good. Would also be a good brunch dish. I made the recipe as written, but next time I make it, I will probably add some garlic and maybe some crumbled bacon. A very easy dish to throw together. Ingredients:
1 (16 ounce) package spaghetti |
1/4 cup butter |
1/2 cup chopped onion |
1/3 cup flour |
3 cups milk |
6 hard-boiled eggs (chopped) |
1 (4 ounce) can mushroom stems and pieces |
1 chicken bouillon cube |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon paprika |
1 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 350°F.
2. Grease (or spray with cooking spray such as Pam) a 13x9-inch baking dish.
3. Prepare spaghetti as label directs; drain and place in baking dish.
4. Meanwhile, in 3 quart saucepan add the butter and when melted add chopped onions an cook till tender, about 5 minutes; stir in flour until blended.
5. Gradually stir in milk and cook stirring constantly until mixture is thickened; stir in chopped eggs, mushrooms, bouillon, salt, pepper and paprika till well blended.
6. Pour egg mixture over hot spaghetti; sprinkle with cheese.
7. Bake 15 to 20 minutes until cheese melts and mixture is hot.
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