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Spaghetti Hot Dish

 Spaghetti Hot Dish
My grandmother, mom and aunt inspired me to start cooking when I was a young girl. It's still a favorite pastime. This creamy, chow-mein-like casserole is sure to please.
4 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 2 medium onions, diced
  • 3 celery ribs with leaves, diced
  • 1/4 cup butter, cubed
  • 5 tablespoons King Arthur Unbleached All-Purpose Flour
  • Salt and pepper to taste
  • 3-1/2 cups milk
  • 2 tablespoons chopped pimientos
  • 1 to 2 teaspoons soy sauce
  • 1-1/4 cups broken spaghetti, cooked and drained
  • 1 cup finely crushed butter-flavored crackers (about 25 crackers)

Directions

  • In a large skillet, cook beef, onions and celery in butter over
  • medium heat until meat is no longer pink; drain. Stir in the flour,
  • salt and pepper until blended. Gradually add the milk, pimientos and
  • soy sauce. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Stir in spaghetti.
  • Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with
  • cracker crumbs. Bake, uncovered, at 350° for 30-35 minutes or
  • until heated through. Yield: 4 servings.

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Spaghetti Hot Dish (continued)

Nutritional Facts: 1 serving (1 cup) equals 653 calories, 33 g fat (16 g saturated fat), 115 mg cholesterol, 587 mg sodium, 54 g carbohydrate, 4 g fiber, 35 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.