Thursday, February 10, 2011

Gilliam Family's Baked Spaghetti

Ahhhhh...Baked Spaghetti! This stuff is well known in the Gilliam family. I grew up eating this a lot as it was in my mom's regular rotation of meals. This is comfort food at the max to me. Eating it takes me back to when I was a youngster living at home back in my childhood home. I can still see two big 9x13's full of this stuff sitting on the kitchen counter ready to be scooped up by all of us hungry kids. Can I just say it? I LOVE Baked Spaghetti!! This is an excellent meal to make for company. Just add a salad and some garlic bread and you have a complete dinner. I took my breadsticks from yesterday, split them in half, buttered them, and threw them under the broiler. You can also make this dish ahead of time and just cover it in the fridge until ready to bake. So here you go. I hope you enjoy it as much as my family does. By the way, the leftovers are so good. I think I like it the second day better.

Baked Spaghetti

7-8 oz of spaghetti (I used whole grain)
1/2 to 1 lb of ground beef, depending on how much meat you like (I always use lean ground turkey in mine)
1 can of you favorite marinara sauce or homemade marinara sauce
1/2  large onion, diced
1 (10 3/4 oz) can cream of mushroom soup
1/2 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 cup canned Parmesan cheese

Preheat oven to 375 F. Cook spaghetti according to package directions, drain, and set aside. Meanwhile brown your ground meat and onions until meat is cooked through. Drain grease from pan (if desired) and pour in your marinara sauce. Heat through.

Grease a 9 inch square baking dish. Take a big scoop of the spaghetti noodles and lay them on the bottom on the dish.

Next take 1/3 of your marinara mixture and layer that over the noodles.

Next take 1/2 of the cream of mushroom soup and spread it evenly over the marinara sauce.

Now take 1/2 your cheeses and layer them over the mushroom soup.

This is the first of the layering. Repeat again the more noodles, sauce, soup, and cheese. Now take the last of your noodles and spread them evenly over the top of the whole thing. Take the rest of the cheese and sprinkle it over the top. Add as much cheese as you want. We're not big cheese fans so I don't put as much on.

Now at this point you can choose to cover it with foil and put it in the oven. I don't cover mine with foil because I like the crunchy top that the noodles get after it's baked. It's your choice. Bake for 30 minutes until hot and bubbly.

This recipe make enough for about 4-6 people depending on appetites. With our little family of 4 we usually have leftover but like I said before, this is great the second day.
If you are feeding a bigger family, just double everything and put it in a 9x13 inch baking dish. I would also increase the bake time to 40-45 minutes.


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