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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 Oct. 29, 2012 by Straight Face
Very good recipe! Loved the creamy flavor
Reviewed on Aug. 08, 2012 by Becky Jo
This dish is great! If you expect it to taste like traditional spaghetti, you will be disappointed. You need to think of it as a hearty casserole. When you make the sauce, it appears to be way too thin - but it does all get absorbed into the pasta, so don't skimp on the milk or it will be too dry. This recipe makes TWO 9x13 pans -- so most people will probably want to only make half. I will mention that I prefer to make it, bake it and then freeze it. When I want it for supper, I thaw it and bake it again. I think freezing it makes it even better!
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.
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