Cheese Spaghetti

Not too many ingredients for cheese spaghetti. Although I will tell you, it does seem to dirty a lot of dishes and take a bit of time to prepare.

OK, new approach on the recipes.  I had a few people request a more printer friendly version of my recipes.  They asked, so they shall receive.  Click right here to go to my spark recipe page for it. For those who may not know about Spark People and Spark Recipes….you MUST spend some time on these websites.  They are an awesome, FREE way to incorporate healthy habits into your life.  I have lost almost 20 lbs just by following their common sense plan and using their easy-to-use nutrition tracker.

Cooking hamburger, making cheese sauce, and boiling noodles...all at the same time...amazing, right?!?

On to the spaghetti.  Every time I make cheese spaghetti, it disappears quite rapidly.  It’s so much more than plain ole spaghetti…. the cheese sauce makes it into creamy spaghetti awesomeness.  Serve with steamed broccoli or a lettuce salad, and it’s right up there with olive garden if I do say so myself.

This is about what it should look like before going in the oven, or freezing.

Begin with three pots… big, bigger, and biggest sizes.  In the biggest pot, start boiling about 10 cups water for the spaghetti.  In the bigger pot, brown 3 lbs hamburger.  When the water begins to boil add one 13 oz package of whole wheat spaghetti, break the noodles in half before dropping them in, this will make it easier to stir in the rest of the ingredients. I use whole wheat because it’s healthier for you… walmart has a generic version of it that won’t break the bank.  It really doesn’t taste or cook any different that regular pasta, but it does have more dietary fiber. Stir occasionally. After about 10 minutes or so, check to see if it’s done.  If not, boil until al dente (fancy word for “tastes right.”)

Drain noodles and burger and mix together with 2 15 oz cans tomato sauce and 2 15 oz cans tomatoes.  If you’d prefer, you can add minced and cooked onions, mushrooms, and/or garlic.  Add garlic powder and Italian seasoning to taste.    Set aside.

In big pot, melt 1 stick of butter over medium high heat.  Add 2 cups flour (I use whole wheat flour for the same reason as the pasta) and whisk until it is a pasty consistency.  Add 1 quart of milk (I will sometimes mix up powdered milk for this). Continue whisking until mixture heats through and thickens.  This can take some time. Add 2 cups cheddar cheese and whisk until it becomes an ooey gooey cheese sauce. Remove from heat.

These cheapo cake pans with covers are about $5 at walmart and work great for freezing and baking casseroles.

Prepare two 13 x 9 (or equivalent) casserole dishes or pans by greasing with shortening or butter.  Divide half of the spaghetti mixture between the two pans and spread evenly.  Layer the cheese sauce next.  Then layer remaining spaghetti mixture on top.  Sprinkle with Parmesan or mozzarella cheese if desired.  Cover one casserole and freeze.  Leave the other uncovered and bake at 350 for about 30-45 minutes until bubbly.  Enjoy!!

A note about freezing casseroles.  You can bake a casserole straight from the freezer, but it helps a lot to thaw them a couple days ahead of time in the fridge.  It takes about double the time to bake a casserole from the freezer and about 1.5x the time from the fridge when compared to a warm freshly prepared dish.  Also, it is often a good idea to cover a cold casserole with tin foil in the oven to keep it from drying out before it is heated through.

Again, since my photos were sparse on this one, you get a picture of my lovely daughter attempting to turn the dog into a princess.

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One response to this post.

  1. This recipe looks so yummy! I love new ideas of things for the freezer-especially when they are tried and tested. Thanks for sharing! 🙂

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