Spaghetti Casserole

Spaghetti Casserole Recipe

No Photo

Have you made this?

 Share your own photo!

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.

★★★★★ 1 vote


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


1Blend 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.
2Drain 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 Spaghetti Casserole

Course/Dish: Pasta, Casseroles