Baked Spaghetti

Anybody that knows me very well knows my favorite food is spaghetti. In fact, every time we’d make the trip to Mama’s for a visit, she’d always ask, “What do you want me to have ready for supper when y’all get here?” My answer was ALWAYS “Spaghetti!!!” So, now she doesn’t even bother to ask WHAT to have…she just says, “The spaghetti’ll be waiting for ya when ya get here!” LOL!

I sometimes break from spaghetti “tradition” and make this version…Baked Spaghetti. It’s SUPER GOOD!!! And, if you want, you can experiment with other “cream of” soups (I have used cream of celery.) and other cheeses (Cheddar’s good too, but we prefer the Mexican blend.) to your taste.

Happy Cooking!

~Renee

Browning the ground beef and cooking the spaghetti at the same time.

Browning the ground beef and cooking the spaghetti at the same time.

Next, I mix together the beef, spaghetti sauce and cream of chicken soup til everything's well combined.

Next, I mixed together the beef, spaghetti sauce and cream of chicken soup til everything was well combined.

After the spaghetti noodles were done, I drained them and put them in my 13 x 9 inch pan that was sprayed with cooking spray. This serves as the "crust".

After the spaghetti noodles were done, I drained them and put them in my 13 x 9 inch pan that was sprayed with cooking spray. This serves as the “crust”.

Then, it was time to layer on the sauce...

Then, it was time to layer on the sauce…

...and the yummy cheese.

…and the yummy cheese.

Oh my....so much yummy goodness!!! (I'm in HEAVEN!)

Oh my….so much yummy goodness!!! (I’m in HEAVEN!)

Baked Spaghetti

1/2 (or so) of a 1 lb Pkg Spaghetti Pasta (I like a lot of noodles!)

1 lb Ground Beef

1 (24 oz) Jar Spaghetti Sauce

1 Can Cream of Chicken Soup (undiluted)

1 (2 Cup) Pkg Shredded Mexican Blend Cheese

1. Preheat oven to 350°F. Spray a 13 x 9 inch pan with non-stick cooking spray; set aside.

2. Cook the noodles according to the package directions; drain.

3. While noodles are cooking, brown the ground beef til it’s no longer pink. Drain and put back in the pan. Add the spaghetti sauce and cream of chicken soup to the beef and stir til well combined. 

4. Top with the shredded cheese. Bake at 350°F for 20-25 minutes, til it’s hot and bubbly.

This is great served with a garden salad!

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

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