Has anyone ever made this Million Dollar Spaghetti?

I love baked spaghetti but this recipe lost me at Cottage Cheese and Cream Cheese.

We just had a baked spaghetti last week that was great, home made red sauce too. I have another that uses 1 lb crispy bacon, 1 lb. sharp cheddar, 1 lb. spaghetti, tomato sauce, tomato soup. It is so tasty and everyone loves it. I take it to elderly folks and made it for my family, when the kids were growing up and involved in their sports. It cooks away in the oven and is ready when the family wants to eat.

 
I used to make baked spagetti with my meat sauce and cheese and whatever. Who appointed

her to make it a "million dollar" taste. One reason I dislike blogs. ;o)

 
Karen - please share your 2 recipes

I love baked spaghetti, too, but can't find a foolproof recipe. Too much variation in the ones I've tried so it's never "perfect" for me.
Thank you, Colleen

 
That was one of the first things I made when I got married. It was

in my Betty Crocker Cookbook and is still one of our favorites.

 
REC: Baked Spaghetti - two recipes

This first one was given to me by Korky Dunbar, a neighbor who raised 9 children. They developed this recipe at time when they were cutting back on the amount of meat they bought.

The second is a Trisha Yearwood recipe (the first one I have tried of hers). My husband loved it.

Dunbar Spaghetti

1 lb. bacon, not too crispy and drained
1 lb. spaghetti, cooked just to barely al dente, drained, save some pasta water, if you need it.
1 lb. sharp cheddar cheese
2 cans tomato sauce
1 can tomato soup
Mushrooms - calls for one can, I use fresh
1 large onion, chopped, and sauteed

Mix all ingredients except spaghetti, then carefully fold in spaghetti
Put into a Dutch Oven or other large pot, bake 250° for 4 hours.

http://www.foodnetwork.com/recipes/trisha-yearwood/baked-spaghetti.html

 
Thank you! And I'll share these with our younger

son who loves spaghetti casserole and often fixes individual portions in muffin cups for pot-luck parties. Colleen

 
I like the idea of individual portions.... What's his technique? Put into muffin tins, cook,

then freeze..... Defrost / micro to heat it up?

This is something that interests me for our lunch boxes.....

 
Well I gotta say, it FLEW out of the dish!! People are still raving about it today.

I never got a bite. By the time I went to try it (30 minutes later), there was half of a noodle left...it was scraped clean.

The package of ground beef I bought was 1/4 lb more than the recipe required and the arrabiatta sauce from TJs was 25 oz - recipe called for 16 oz - and I used it all. Visually, I would double the meat and sauce in the recipe, or use half the pasta, but not one person seemed to agree.

I guess that's a resounding review smileys/smile.gif

 
His method uses the oven

Ds makes noodle nests in foil muffin cups, covers with sauce and then cheese, bakes, and serves. I'm not sure how you can easily reheat for lunches using the foil cups or if the contents can adapt to paper liners for lunch transport. Please post if you have a solution. Colleen

 
Oh gosh, I bet it's been in many places over time. PW posted the

same recipe on her site a couple of years ago. It's a filling, inexpensive, easy and homey way to feed people.

 
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