Spaghetti Casserole

Spaghetti Casserole Recipe

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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.


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

How to Make Spaghetti Casserole


  1. 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.
  2. 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

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About Spaghetti Casserole

Course/Dish: Pasta, Casseroles

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