There are so many amazing things about this baked spaghetti, but the best would probably have to be the cream cheese sauce.

Here’s what my friends over at Group Recipes had to say about that:

This recipe comes from “Victorian Sampler” after being passed on to Beatrice C. Altazin’s family in “A Collection of Our Treasured Family Recipes” and then posted in the local Baton Rouge newspaper last year. I made a few minor changes and here it is. It is worth the time it takes to make.

I think this recipe tastes amazing so whatever minor changes you made, I love them!

Ingredients

1 pound of ground chuck

½ cup of diced onion

½ cup of diced green bell pepper

½ teaspoon of chili powder

1 10 ¾ ounce can of Campbell’s condensed tomato soup

½ can of water

2 shots of Worcestershire sauce

¼ teaspoon oregano

¼ teaspoon basil

½ teaspoon McCormick garlic powder

6 ounces of #3 or #4 spaghetti

1 cup of Kraft grated cheddar cheese

Morton salt and pepper to taste

Instructions

Sauté ground beef, onion, bell pepper, chili powder, salt and pepper until ground beef is browned.

Drain excess liquid and place meat mixture into a 2.5 quart round casserole dish.

To the meat mixture, add all of the other ingredients except for the spaghetti and the cheese and mix well.

Break the spaghetti in half and cook according to the package instructions.

Add the spaghetti to the meat mixture and mix well.

Cover the casserole dish and put it into the refrigerator for 4 to 6 hours. (This allows for all of the flavors to blend)

Remove from refrigerator and allow 30 minutes to come to room temperature.

Preheat oven to 350 degree.

Uncover and sprinkle the cheese all over the top of the mixture.

Cook UNCOVERED for 30 minutes.

Remove from oven, cover and let set for 10 minutes.

Serve and Enjoy 🙂

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Quick Tip: For a little extra crisp, allow this casserole to cook under the broiler for around 2 minutes.

Thank you to Group Recipes for this great recipe.