|
Kathie's
Spaghetti Casserole
Click
here to go to a Printer Friendly Page
|
Makes: |
1 |
2 |
3 |
4 |
5 |
6 |
|
Serves: |
6-8 |
12-16 |
18-24 |
24-32 |
30-40 |
36-48 |
|
Ingredients: |
|
|
|
|
|
|
|
Spaghetti, cooked and broken into 2-inch pieces |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
|
Egg, beaten |
1 |
2 |
3 |
4 |
5 |
6 |
|
Parmesan cheese |
1/3 C. |
2/3 C. |
1 C. |
1 1/3 C. |
1 2/3 C. |
2 C. |
|
Butter or margarine, melted |
2 T. |
4 T. |
6 T. |
8 T. |
10 T. |
12 T. |
|
Tomato paste |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
|
Water |
1 1/2 C. |
3 C. |
4 1/2 C. |
6 C. |
7 1/2 C. |
9 C. |
|
Oregano, dried |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. +
1 T. |
1/4 C. +
2 T. |
|
Garlic powder |
1 1/2 t. |
1 T. |
1 T. +
1 1/2 t. |
2 T. |
2 T. +
1 1/2 t. |
3 T. |
|
Sugar |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. +
1 T. |
1/4 C. +
2 T. |
|
Cottage cheese (nonfat is fine) |
24 oz. |
48 oz. |
72 oz. |
96 oz. |
120 oz. |
144 oz. |
|
*Ground beef; cooked |
3 3/4 C. |
7 1/2 C. |
11 1/4 C. |
15 C. |
18 3/4 C. |
22 1/2 C. |
|
Mozzarella cheese, shredded |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
Assembly
Directions:
Cook spaghetti till slightly underdone. Drain and
place in 9x13 inch pan or two 8-inch pie dishes. Add
melted butter/margarine, egg and Parmesan cheese. Add
salt and pepper to taste. Mix thoroughly and then
spread evenly in bottom of pan or dishes. Layer
cottage cheese on top of spaghetti.
Combine tomato paste, water, oregano, garlic powder,
and sugar in bowl. Add cooked ground beef. Layer
tomato and beef mixture onto cottage cheese. Top with
shredded mozzarella cheese.
Freezing and Cooking Directions:
To freeze: Wrap casserole in freezer paper or put pan
into 2-gallon freezer bag. Label and freeze.
To serve: Thaw casserole dish. Bake covered at 350
degrees for 35-40 minutes.
Frozen casserole may be baked for 55-60 minutes at 350
degrees.
Comments:
If you don’t want to tie up your dishes you can also
line your pan with sprayed heavy-duty plastic wrap.
Assemble the casserole and open freeze. Pop the block
out of the pan and finish wrapping in plastic wrap.
Put into freezer bag, label and freeze.
To serve: Unwrap frozen block and put back into
casserole dish to thaw in refrigerator. Bake following
directions above.
*1 lb. uncooked
ground beef = 2 1/2 cups cooked beef
<<<<<<<
Go
to the January Newsletter
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
This site developed and maintained by
Nexis Technical Services, Inc.
This
page was last updated on
Monday, August 04, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.
|
