Patrick's Baked Spaghetti
"This is a very rich and creamy, non-tomatoey, (even though it includes some tomato), baked spaghetti. It's my most-requested recipe from friends. I gave the ingredients a lot of thought before preparing it the first time and it came out just right -- I've never changed it over the two years I've been making it. Reasonable substitutions won't hurt this recipe -- use what you have. This is a simple recipe and most beginners can easily prepare it."
photo by Bone Man
- Ready In:
- 1hr 10mins
- Ingredients:
- 19
- Yields:
-
1 casserole
- Serves:
- 8
ingredients
- 29.58 ml extra virgin olive oil
- 2 onions, medium, diced
- 44.37 ml green chilies (canned, diced)
- 226.79 g spaghetti sauce (any)
- 453.59 g chicken broth, divided
- 226.79 g canned mushrooms (drained)
- 453.59 g diced tomatoes (canned, drained)
- 4.92 ml dried basil (garnish)
- 7.39 ml garlic powder
- 7.39 ml italian seasoning
- 4.92 ml salt
- 297.66 g cream of celery soup
- 297.66 g cheddar cheese soup
- 177.44 ml sharp cheddar cheese, shredded
- 177.44 ml monterey jack cheese, shredded
- 680.38 g ground chuck, browned and drained
- 2 fresh garlic cloves, minced
- 453.59 g spaghetti, cooked and drained
- cooking spray
directions
- Pre-heat the oven to 350-degrees F.
- In a large skillet over medium heat, heat the olive oil and add the diced oinions, green chilis, and minced garlic. When the onions begin to develop some brown tips, add the Italian seasoning, mushrooms, diced tomatoes, garlic powder, salt, half of the chicken broth, spaghetti sauce, and the browned burger. Reduce to a simmer, stir, and after 5 minutes, turn off the heat.
- Spray a very large casserole dish with the cooking spray, (I use two of the large aluminum throw-away baking pans, about 11" x 16", with the high sides, one inside the other for stability), and ladle in about 1 cup of the finished sauce, then layer on half of the cooked spaghetti. Dot the top with the cheddar cheese soup. Ladle on about half of the remaining sauce and cover it with the cheddar cheese.
- Layer on the remaining spaghetti. Mix the remaining chicken broth with the cream of celery soup and pour it over the spaghetti, (it will mostly run down inside.) Then cover the spaghetti with the remaining sauce and top it with the Monterey Jack cheese. Sprinkle the dried basil over the top.
- Place the casserole on the lower-middle rack, uncovered, and baked for 35-40 minutes, or until there are some light brown spots here and there on top. Allow to stand for 15 minutes prior to serving.
- NOTE: if you want this dish to taste a little less rich, don't use the shredded cheddar cheese. You can also increase the amount of spaghetti used without much change in the dish's flavor or consistency.
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Reviews
-
Absolutely wonderful! This is a different take on spaghetti because it doesn't have the typical tomato sauce. It makes a lot but freezes well. I would recommend this highly to anyone looking for a great dish to serve to a group or to eat all by yourself. The flavors are spot on and I think anyone would love this- if I decided to share.<br/>I'm planning to make Patrick's Baked Spaghetti again soon and freeze in a few smaller containers on keep on hand when I want something hot and bubbling out of the oven or to share with a sick friend.
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
