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With all the favorite ingredients of spaghetti and meat sauce, this recipe makes two hearty family-style casseroles. It’s great for entertaining or a potluck. —Sue Braunschweig, Delafield, Wisconsin
Nutritional Facts 1 serving (1 each) equals 305 calories, 14 g fat (8 g saturated fat), 63 mg cholesterol, 349 mg sodium, 21 g carbohydrate, 1 g fiber, 22 g protein.
Originally published as Cheesy Spaghetti Bake in Taste of Home August/September 2005, p 37
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Reviewed on Feb. 12, 2011 by Spiffy64
This dish tasted ok. It was not amazing in the least though. There was not nearly enough pasta so I ended up adding more. It did not really have a spaghetti flavor at all in my opinion. More like creamy tomato pasta. Not at all what I was expecting. All in all, it still tasted good but I've had lots better!
Reviewed on Nov. 22, 2010 by erin0107
We had this for dinner this week and it was great. The leftovers were great warmed up also.
Reviewed on Nov. 08, 2010 by tbent
The kids love it; I've made this for family get-togethers and everyone really enjoys it.
Reviewed on Oct. 05, 2009 by rnjmeek
My daughter won't eat traditional spaghetti so I tried this recipe. The whole family loves it. I did use less ground beef than the recipe calls for. I will make this again!
Reviewed on Aug. 25, 2009 by Chanda
Have tried this recipe and love it, the soup inside thickens as it cooks and then once done it thickens as it sits. It is a great recipe and easily divided in half as I don't always need two dishes. It is my favorite baked spaghetti recipe. Hope you like it!Chanda
Have tried this recipe and love it, the soup inside thickens as it cooks and then once done it thickens as it sits. It is a great recipe and easily divided in half as I don't always need two dishes. It is my favorite baked spaghetti recipe. Hope you like it!
Chanda
Reviewed on May. 18, 2009 by mtpenner
I actually submitted a very similar recipe...with only 1.5 pounds of ground beef and without the milk, otherwise almost exactly the same. I'd prefer it my way, but some people like a lot of meat. The version I use is not dry at all, I can't imagine adding milk to it.
Reviewed on Apr. 16, 2009 by LadyMizzy
Re: Cheesy Spaghetti BakeHas anyone tried this recipe? I myself would cut back on the ground beef, but I'm also thinking there is too much liquid and it would be "soupy." Would like to try it, but don't want to be left with soup. If you've tried this, please reply.
Re: Cheesy Spaghetti Bake
Has anyone tried this recipe? I myself would cut back on the ground beef, but I'm also thinking there is too much liquid and it would be "soupy." Would like to try it, but don't want to be left with soup. If you've tried this, please reply.
Reviewed on Jan. 12, 2009 by Juliya Rusev
I dont know about you, but this sounds very tasty, and there is nothing wrong with a lot of beef in food. Depends on how anyone likes it.
Reviewed on Nov. 04, 2008 by sunshine159
when ever any one makes a meat sauce you don't just need to add meat. Try adding peppers, celery, even Kidney beans. this will keep the meat from being bored and your taste budds dancing wiht flavor.
Reviewed on Aug. 05, 2008 by tpiazza
Is this for real!4 pounds beef & 1 pound pasta,seems like to much beef. Also I don't think anyone would expect just beef with a couple noodles in it. Ratio is way off.
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