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“Instead of just reheating spaghetti, I layer it in a casserole dish with American cheese slices or cheddar cheese soup between the layers and top with more sliced cheese,” Karen Fields writes from Bakersfield, California. “I drizzle a little water over the top and bake the dish at 350° until bubbly. It’s almost better the second time around.”
Relates Ruthe P. of Saskatoon, Saskatchewan, “While making my vegetable soup one day, I…
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Whether I make homemade spaghetti sauce or use the store-bought kind, I like to add about a…
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