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Spaghetti Casserole – Tasty slow cooked casserole
- 1.5 Pounds Ground Round
- 1 Large Onion, chopped
- 1 Jar Spaghetti Sauce
- 1/4 Cup Butter
- 1/4 Cup All-Purpose Flour
- 1 Can Evaporated Milk
- 1/2 Cup Parmesan Cheese, grated
- 1/4 Teaspoon Pepper
- 8 Ounces Uncooked Spaghetti, broken up
- 3 Cups Shredded Sharp Cheddar Cheese
- Extra Parmesan Cheese, grated
Cook ground round and onion in large skillet, stirring until beef crumbles and is no longer pink; drain meat, and return to skillet.
Stir pasta sauce into beef mixture.
Melt butter in a saucepan over medium-low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly.
Gradually whisk in milk; cook over medium heat, whisking constantly 8 minutes or until mixture is thickened and bubbly.
Remove from heat, and stir in 1/2 cup parmesan cheese and pepper.
Spoon one-third of meat mixture into lightly greased 5 quart slow cooker.
Spread half of broken spaghetti over meat, pour half of white sauce over noodles, and sprinkle with 1 cup Cheddar cheese. Repeat layers once.
Spread remaining meat mixture over cheese.
Top with remaining 1 cup Cheddar cheese.
Cover and cook on Low 4 hours.
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