"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baked Spaghetti Recipe

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This recipe for Baked Spaghetti, by , is from The Knight Family Cookbook by Kim, Kelly, Kerry, Kristy and Kirby, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Prior
Added: Thursday, July 23, 2009


1-1/2 lbs. ground beef
Salt to taste
Pepper to taste
Garlic powder to taste
Oregano to taste
1 (30 oz.) can spaghetti sauce
6 oz. cooked spaghetti
2 T. butter
1/2 green pepper, chopped
1 small chopped onion
1 (8 oz.) pkg. cream cheese
1/4 c. milk
Parmesan cheese, grated
1 can French fried onions

Brown the ground beef; drain. Season with salt, pepper, garlic powder and oregano to taste. Add spaghetti sauce. Combine half the mixture with the spaghetti. In a separate saucepan, saute the butter, green pepper and chopped onion. Add the cream cheese and milk. Blend. Place the spaghetti mixture in a 9" x 13" baking dish. Top with the cheese mixture. Pour remaining meat mixture on top. Sprinkle with parmesan cheese. Bake at 350 for 25 minutes. Top with French fried onions. Bake 5 minutes more.




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