Cheesy Spaghetti Bake

Cheesy Spaghetti Bake

1 pound ground beef

¼ cup chopped onion

15 oz. Prepared spaghetti sauce with mushrooms

6 oz spaghetti

2 tablespoons butter

4 teaspoons flour

¼ teaspoon salt

¾ cup evaporated milk

1 cup shredded processed American cheese

2 tablespoons parmesan cheese


Brown meat and onion, drain. Add spaghetti sauce to beef mixture. Cook spaghetti and drain; mix with meat/sauce mixture. Melt butter in pan; add flour and salt. Slowly add milk; cook over medium heat until thickened. Add ½ cup of shredded cheese and parmesan cheese; stir until melted. Spread half of spaghetti mixture in a 9” square pan. Spoon all of cheese sauce over spaghetti. Top with remaining spaghetti and remaining ½ cup of cheese. Bake 30 minutes at 350.

Easy Chicken Parmesan

Easy Chicken Parmesan




26 oz. Spaghetti sauce

6 tablespoons grated parmesan

6 boneless skinless chicken breasts

1 ½ cup mozzarella




Preheat oven to 375. Pour sauce into 9x13 baking dish; stir in 4 tablespoons parmesan. Add chicken and turn to completely coat. Cover and bake 30 minutes. Remove cover; top with mozzarella and remaining parmesan; bake another 5 minutes. Serve over hot cooked pasta.

Quick Cheeseburger Bake

Quick Cheeseburger Bake


1 pound ground beef

¾ cup chopped onion

1 can cheddar cheese soup

1 cup frozen vegetables

¼ cup milk

2 cups Bisquick

¾ cup water

1 cup shredded cheddar


Heat oven to 400. Grease 9x13 baking dish. Brown beef and onion; drain. Stir in soup, vegetables and milk. Stir Bisquick and water in baking dish until moistened and spread evenly. Spread beef mixture over batter; sprinkle with cheese and bake 30 minutes.

Buffalo Chicken Dip (or Enchiladas)

Buffalo Chicken Dip (or Enchiladas)

16 ounces cream cheese
12 ounces ranch dressing
2 cups colby-jack cheese, shredded
2 large cans of chicken breast chunks
1 cup (or to taste) Frank's hot sauce

Preheat oven to 325. Microwave cream cheese until spreadable. Mix with remaining ingredients. Pour into 2 8x8 pans, 2 pie pans, or one 9x13 baking dish. Bake at 325 for 25 minutes; serve with tortilla chips

For enchiladas:

Use the same ingredients; preheat oven to 350.
Mix 8 ounces cream cheese, 6 ounces ranch dressing, both cans of chicken, 1 cup shredded cheese, ½ cup hot sauce (or to taste). Using five 10” flour tortillas, put approximately 1 cup mixture in each tortilla, roll up and put in 9x13 sprayed baking dish. Mix remaining 8 ounces cream cheese, 6 ounces ranch dressing and ½ cup hot sauce and pour over enchiladas. Sprinkle with remaining shredded cheese and bake at 350 for 25 minutes.