Mom Phillips Baked Spaghetti casserole, she made this for josh and Erin every time they went to visit. Josh always got the first portion, and would get a second helping before others were served if his plate was empty…until I came along pregnant with the next (first) only son of the only son of the only son! Boys put stars in Mom Phillips eyes, even better if they were blue. Josh had “those damn brown eyes” and was his one and only flaw.
Source: MaryEdith “Mom” Phillips
Preheat oven to 350*. Brown, crumble, drain ground meat. 3 pounds is better. Cook pasta, angel hair, thin spaghetti or spaghetti to package directions in salted water, drain (coat in oil or butter/margarine enough that it won’t stick together, optional. I start with 1 pound of pasta and incorporate until I like the consistency, usually have leftovers and pasta is reheated better if coated) Sauté onions and green peppers in butter. “Stir to lightly cook” we’re Mom Phillips’ words. The recipe is written in my wedding cookbook and I wrote it verbatim from the original in her words. Stir together in a large cooking vessel sautéed veg, drained cooked beef, crushed tomatoes(original recipe called for a can of tomatoes chopped twice, but you can buy tomatoes in the can crushed already or even in sauce form, whatever your texture preference), salt, and then melt in velveeta (or “Nice N Cheesy” or whatever store brand cheese flavored loaf product is near you, velveeta was unavailable during covid, I buy the big loaf, use half for this and make beer cheese with the other half). Once sauce is all melty and yum, season with red pepper seasoning, also known as cayenne pepper. Mix sauce and pasta together until your preferred consistency, I use most but not all of a pound. Pour into sprayed or buttered casserole dish, 9 x 13 glass baking dish, or other 3 qt (look on bottom) oven proof oblong dish. Cover in foil. Bake at 350 degrees for 30 minutes or until cooked through and bubbly. Mom Phillips said “serve with tossed salad and garlic toast.” Chef’s kiss. I did the math once (early 00’s,) and it cost $11.50 to make it using store brand products, fed us several times, reheats in the microwave better than anything else I make and tastes better as leftovers. Super easy to take to work.
Use store brand products, the more red pepper the better, make sure pasta is cooked all the way through before stirring together, I’ve only ever used fresh onions and peppers, but those veggies come in a bag frozen already chopped, might be just as delicious and take way less time. Take the help when you can get it shaving off time, you can make this ahead of time and bake it later. Great as leftovers.
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 508 | ||
Calories from Fat: 224 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.9g | 33 % | |
Saturated Fat 15.6g | 78 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 75.7mg | 23 % | |
Sodium 937.3mg | 32 % | |
Potassium 426.1mg | 11 % | |
Total Carbohydrate 53.7g | 16 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 50.7g | ||
Protein 17.5g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 508
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