Thursday, August 9, 2012

Spaghetti Casserole (Crock Pot)

This was quite a tasty dish.  It had a very mild flavor.  I'm sure if you wanted to give it a stronger flavor you could put some spaghetti seasoning in with the meat sauce, but overall this is a family pleaser.  My kids really liked it and the hubby said it was good.  He said some of the noodles were hard, but that happens around the edges sometimes.  It has a very short crock pot time - just 4 hours on low, so when it's done, it's done.  Cooking it much longer than probably 4.5 hours will result in edges that get a bit crunchy.  The kids and I put Frank's Red Hot sauce on our dishes and I also threw on jalapenos and banana peppers.  It was yummy.  Hope you enjoy!!

Spaghetti Casserole (in the Crock Pot)

1 1/2 pounds ground beef
1 tablespoon minced onion
1 26-ounce jar tomato and basil pasta sauce (you could also use your favorite pasta sauce or just make homemade spaghetti sauce)
1/4 cup butter
1/4 cup flour
12-ounce can evaporated milk
1/2 cup grated Parmesan cheese (I just used the stuff in the tube since I didn't have grated)
1/4 teaspoon black pepper
8 ounces uncooked spaghetti, broken into pieces
3 cups shredded cheddar cheese or marble jack

Brown beef with onion in a pan and drain grease.  Stir in pasta sauce, shut off heat and let sit until you are ready to put in crock pot.
In a saucepan melt butter over medium low heat, whisk in flour until smooth.  Slowly pour in evaporated milk, whisking the entire time, until the can is empty and continue to whisk until thickened and bubbly.  Remove from heat and add Parmesan cheese and pepper.
In a greased 5 quart crockpot spoon 1/3 of the meat mixture on the bottom.  Break 1/2 the noodles over meat and spread 1/2 the white sauce over noodles.  Sprinkle 1 cup shredded cheese and repeat layers.  Spread remaining meat sauce over cheese and sprinkle with the last cup of shredded cheese.
Cover and cook on low for 4 hours at a maximum of probably 4 1/2 hours.  Let stand about 10 minutes before serving. 


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