Spaghetti Casserole

Spaghetti Casserole






Ingredients:

1 1/2 lbs. ground beef

1 med onion, chopped

1 (26 oz) jar tomato and basil pasta sauce
1/4 c butter

1/4 c all purpose flour (I used cornstarch)

1 (12 oz) can evaporated milk (I used 2%)

1/2 c grated Parmesan cheese

1/4 t pepper

8 oz uncooked spaghetti, broken into pieces (I used 12 oz gluten-free noodles)

3 c shredded sharp cheddar cheese



Directions:

-Cook ground beef and onion in a large skillet until beef crumbles and is no longer pink; drain and return to skillet.

-Stir pasta sauce into beef mixture.

-Melt butter in a saucepan over med-low heat; whisk in flour/cornstarch until smooth. Cook 1 min, whisking constantly. Gradually whisk in milk; cook over med heat, whisking constantly, 8 minutes or until mixture is thickened and bubbly. -Remove from heat, and stir in Parmesan cheese and pepper.

-Spoon 1/3 of meat mixture into a lightly greased slow cooker. Spread 1/2 of broken noodles over meat mixture; pour 1/2 of white sauce over noodles, and sprinkle with 1 c cheddar cheese.

-Repeat layers once (1/3 meat, rest of noodles, rest of white sauce, 1 c cheese). Spread remaining meat mixture over cheese. Top with remaining 1 c cheddar cheese.

-Cover and cook on LOW 4 hours. Let stand 10 minutes before serving.

(mine got a little burnt around the edges...I wasn't home keeping an eye on it...so I would say 3-4 hours depending on the cooker and when the noodles are done cooking)