Crock Pot Spaghetti Casserole
by Dee Siburt
serves: 6
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From crock pot to the table. |
Ingredients: |
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1 1/2 lbs |
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Ground round |
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1 |
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Onion, chopped |
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1 jar |
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Spaghetti sauce (26 oz) |
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1/4 C |
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Butter |
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1/4 C |
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Flour |
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1 can |
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Evaporated milk (12 oz) |
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1/2 C |
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Grated parmesan cheesse |
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1/4 tsp |
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Pepper |
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8 oz |
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Spaghetti, broken in to pieces |
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3 C |
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Shredded Sharp Cheddar cheese |
Directions: |
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Cook ground round and onion in skillet, crumbling meat.
Drain.
Stir pasta sauce in to beef mixture.
Melt butter in a saucepan.
Whisk in flour until smooth.
Cook 1 minute, whisking constantly.
Gradually whisk in milk.
Cook 8 minutes whisking coninuously until thickened and bubbly.
Remove from heat and stir in parmesan cheese and pepper.
Spoon 1/3 of meat mixture in to lightly greased crock pot.
Spread half of broken spaghetti over meat.
Pour half of white sauce over noodles.
Sprinkle with 1 C cheddar.
Repeat layers once.
Top with remaining cheddar cheese.
Cook on low 4 hrs.
Let stand 10 minutes before serving.
Serve with parmesan cheese.
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