Spaghetti Casserole Recipe

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Spaghetti Casserole

Lynnda Cloutier


This spaghetti casserole recipe comes from the L. A. Times, courtesy of Mrs. Lee de Laittre, a prominent local hostess known for her hearty buffets.

pinch tips: Perfect Pasta Every Time




1 can condenssed cream of mushroom soup
1 1/2 soup cans milk
1/2 tsp. black pepper
seasoned salt
1 pkg. thin spaghetti,12 oz
1 pint sour cream
1 1/2 lbs. sharp american cheese, shredded
1 onion, minced
1 cup round butter cracker crumbs
1/2 cup butter or margarine

Directions Step-By-Step

Blend together soup, milk and pepper. Season to taste with seasoned salt and sugar. Set aside. bring 4 quarts water to boil. Add spaghetti, remove from heat and let stand til spaghetti becomes pliable, about 10 minutes.
Drain and place a layer of spaghetti in a 13 c 9 inch greased baking pan, spread with a thin layer of sour cream,sprinkle with a thick layer of cheese and top with a layer of onion. Repeat layers til ingredients are used. Pour soup mixture over spaghetti mixture. Saute crumbs in butter til golden. Sprinkle over casserole and bake at 325 for 1 hour til casserole is bubbly and spaghetti is done. Serves 10

About this Recipe

Course/Dish: Pasta, Casseroles