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Crock Pot Spaghetti Casserole
by Dee Siburt
serves: 6
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  From crock pot to the table.
Ingredients:
  1 1/2 lbs   Ground round
  1   Onion, chopped
  1 jar   Spaghetti sauce (26 oz)
  1/4 C   Butter
  1/4 C   Flour
  1 can   Evaporated milk (12 oz)
  1/2 C   Grated parmesan cheesse
  1/4 tsp   Pepper
  8 oz   Spaghetti, broken in to pieces
  3 C   Shredded Sharp Cheddar cheese
Directions:
  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.
Categories:
 
  • Crock Pot Cooking
  • Main Dishes


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