Baked Spaghetti & Cheese Casserole

Adapted from https://www.plainchicken.com/baked-spaghetti-cheese/

Servings: 6

INGREDIENTS

16- oz spaghetti, cooked and drained
3 cups shredded Monterey Jack cheese
1½ Tbsp all-purpose flour
1 tsp salt
1 tsp dry mustard
¼ tsp pepper
3¾ cup milk
3 eggs, lightly beaten
2 Tbsp butter
paprika

STEPS

1) Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.

2) Place half of the cooked spaghetti in the pan. Top with half of cheese. Repeat layers.

3) Combine flour, salt, dry mustard and pepper in a large bowl. Whisk in 1 Tbsp of milk (this will keep the lumps out). Add remaining milk and eggs, whisk until well blended.

4) Pour over spaghetti mixture. Dot with butter and sprinkle with paprika.

5) Bake for 45 minutes, or until set.


NOTES

Can Baked Spaghetti & Cheese be frozen? Yes! Assemble the casseorle and cool completely. Cover with plastic wrap and aluminum foil and freeze. When ready to bake, thaw and bake as directed.