Hazel's Baked Spaghetti

 

 

Every Wednesday night I go out for supper at a local restaurant with my father and two of his lady friends, Hazel and Marilyn.  It's an opportunity to spend some time with my father and to get out of the house.

The food at the restaurant isn't particularly good, but that's not why I go. I go to spend time with Dad, and I do enjoy the company. Hazel and Marilyn are really nice ladies.  Of course, they are a lot older than me, both being in their late 70's/early 80's.

 

Nevertheless, age aside, we do enjoy each other's company. I went to school with Marilyn's children many years ago, so we have that in common, and we all love to cook.

Hazel had told me many times about this baked spaghetti casserole she liked to make, and how much her family had enjoyed it.  It did sound really good and very simple to make.

 

I asked her to send me the recipe and so she texted it to me.  It was a bit vague, as these older family type of recipes often are. A box of this and a can of that, half a block of cheese, etc.  

I studied it and then refined it in order to make it into a recipe that I could share on here with you. Hazel was right. It is very delicious and such a simple make. A really easy store cupboard supper that everyone will love.

I did cut the quantities down as her original recipe would have made a ton.  This version I am sharing with you today is just right for 3 to 4 people.

 

WHAT YOU NEED TO MAKE HAZEL'S BAKED SPAGHETTI

Simple store cupboard ingredients.  I had a package of pizza bacon that I used on top, but other than that I used exactly what is listed. 

• 1/2 box (16 oz/500g) of dry spaghetti noodles
• 1 (14 oz/400g) tin of chopped tomatoes in tomato juice, undrained
• onion powder
• fine sea salt
• white pepper
• 1/2 can (10.75 oz/300g) tin of tomato soup
• 1/2 can of whole milk
• 6 ounces/175g of extra old cheddar cheese
• 8 rashers of streaky bacon, thick cut

 

I used Barilla Spaghetti #5.  I used a tin of Hunts heirloom chopped tomatoes and a tin of Heinz tomato soup. I prefer the flavor of Heinz tomato soup over Campbells. I think it has a kind of a cheesy taste.

I used Kraft Cracker Barrel Extra Old Cheddar cheese. You can use more or less than I have specified.

I used white pepper, but you can use black pepper if that is what you have. As soon as I sprinkled it, I was back in the UK. The heady smell reminded me so much of my home over there.  In most places you will find that they use white pepper. It has a lovely flavor and is less intense in my opinion.

 

Hazel used strips of bacon. I had a package of pizza bacon that needed using up, so I used that. It was cut into odd shapes, and some of the pieces were quite thick.  It worked wonderfully.

If you are using strips of bacon, Cut them into squares.

You can also add some browned ground beef or Italian sausage to the mix. Hazel said that her daughter likes it in hers. She didn't say where to add it, so I have made my own suggestions in the instructions.

HOW TO MAKE HAZEL'S BAKED SPAGHETTI

This really is a very simple meal. It goes together very quickly and is a real family pleaser.  

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a casserole dish, 8 by 10 inches or so, 2 inches deep.

Cook the spaghetti according to the packaged directions, only cooking it for 2/3 of the time needed. (It will cook more in the oven.) Drain well. Season lightly with salt and pepper.

Empty the can of tomatoes into the baking dish and spread it out evenly. Season with some onion powder, salt and pepper to taste. Spread the spaghetti over top of the tomatoes.

Whisk the tomato soup and milk together. Pour this evenly over top of the spaghetti. Cut the cheese into small cubes and press these down into the spaghetti all over the top. Cut the bacon into squares and place this all over the top of the casserole. Cover tightly with aluminum foil.

Bake in the preheated oven for 40 to 45 minutes until bubbling and well heated through. Uncover and bake for a further 10 to 15 minutes, turning the grill on during the last five minutes to crisp up the bacon on top.  Serve hot.

 

I loved the ease of making this. It went together quickly and easily. I think it is one of those dishes that you could make ahead of time as well, just reheated it as needed.  Hazel says that it freezes really well. She makes double this amount I am sharing and freezes it in individual containers.

I had the leftovers for breakfast this morning and it tasted even better than it did yesterday.  I think you are going to really enjoy this. I know I did!  Thank you, Hazel!  This is another one for my Big Blue Binder!

If you are a fan of this type of meal, of store cupboard suppers, you might find that you would also enjoy the following recipes! 

CHEESY TUNA BAKE - A simple and easy storecupboard casserole which uses a few simple ingredients. No tinned soup is required.  Just a can of good tuna, some pasta, some cheese and a few other odds and sods.  Delicious! 

QUICK NAAN BREAD PIZZAS -These make for a quick and easy midweek supper. Perfect for when you are just exhausted and can't be asked! They are delicious, simple to make and use store cupboard ingredients. You can also make as many or as few as you want. 

Yield: 3 - 4

Author: Marie Rayner

Hazel's Baked Spaghetti

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

A delicious throw together recipe shared with me from one of my father's friends. It is simple and delicious. I small batched it from her original size.

Ingredients

• 1/2 box (16 oz/500g) of dry spaghetti noodles
• 1 (14 oz/400g) tin of chopped tomatoes in tomato juice, undrained
• onion powder
• fine sea salt
• white pepper
• 1/2 can (10.75 oz/300g) tin of tomato soup
• 1/2 can of whole milk
• 6 ounces/175g of extra old cheddar cheese
• 8 rashers of streaky bacon, thick cut

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a casserole dish, 8 by 10 inches or so, 2 inches deep.
2. Cook the spaghetti according to the packaged directions, only cooking it for 2/3 of the time needed. (It will cook more in the oven.) Drain well. Season lightly with salt and pepper.
3. Empty the can of tomatoes into the baking dish and spread it out evenly. Season with some onion powder, salt and pepper to taste. Spread the spaghetti over top of the tomatoes.
4. Whisk the tomato soup and milk together. Pour this evenly over top of the spaghetti.
5. Cut the cheese into small cubes and press these down into the spaghetti all over the top. Cut the bacon into squares and place this all over the top of the casserole. Cover tightly with aluminum foil.
6. Bake in the preheated oven for 40 to 45 minutes until bubbling and well heated through. Uncover and bake for a further 10 to 15 minutes, turning the grill on during the last five minutes to crisp up the bacon on top.
7. Serve hot.

Notes

If desired, you can add a layer of browned ground beef or Italian sausage. About 1/2 pound. Crumble it over top of the tomatoes before you add the spaghetti.

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