Tarah and Hunter had Will and I over for dinner a few weeks ago and they made the best baked spaghetti! I had never had baked spaghetti but if I had I would rate this one number one. Will also informed me that he tried Tarah’s chicken casserole when he was visiting one night and he nicely said that it was way better than mine….. (I was not offended, but instead craving chicken casserole, go figure….). Below are both of the recipes and I hope you enjoy!
- 8 oz spaghetti cooked and drained
- 2 Tbsp butter
- 1 cup grated Parmesan cheese
- 24 oz ricotta or cottage cheese ( I would use cottage)
- 1 pound ground beef
- 28 oz chunky garden pasta sauce
- 8 oz shredded mozzarella cheese
Combine spaghetti with butter until melted, add 1/2 cup parmesan cheese stir to coat noodles. Arrange spaghetti in 9 by 13 pan. Spread ricotta or cottage cheese over spaghetti. Sprinkle with 1/4 cup of parmesan cheese. Brown beef, add sauce and heat until bubbly. Spoon over cheese top with mozzarella and remaining parmesan cheese. Bake at 400 degrees for 45 minutes.
- 1 1/2 cup of Pepperidge Farm Dressing (in a bag)
- 1 stick of butter
- 4 chicken breasts (cooked and shredded)
- 1/2 cup evaporated milk
- 2 Tbsp of chopped onion
- 1 can of cream of celery
- salt and pepper to add
- 2 cups of chicken broth
Mix butter and Pepperidge Farm dressing and put in the bottom of a 9 by 13 casserole dish. Put chicken on the top of the Pepperidge Farm Dressing, mix cream of celery, onion and evaporated milk in a bowl then pour on top of chicken. Place the rest of the Pepperidge farm dressing on the top, and then pour chicken broth. Bake on 350 degrees for 30 to 45 minutes until brown.