 |
Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 10 |
|
but I've only helped make it for Farm Bureau suppers. With a cheese sauce and beef spaghetti layers, it has real kid appeal. Vera Chalfant, Parker City, Indiana. Ingredients:
1-1/2 pounds ground beef |
1 medium onion, chopped |
2-1/2 cups spaghetti sauce |
8 ounces spaghetti, cooked and drained |
3 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1-1/2 cups milk |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
1/4 cup grated parmesan cheese |
Directions:
1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce. Cover and simmer for 10 minutes. Stir in spaghetti; set aside.
2. In a saucepan, melt butter. Stir in flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 3/4 cup cheddar cheese and Parmesan cheese until melted.
3. Place half of the spaghetti mixture in a greased 13-in. x 9-in. baking dish. Top with cheese sauce and the remaining spaghetti mixture. Sprinkle with remaining cheddar cheese.
4. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 10 servings.
|
|