Baked Spaghetti

baked spaghetti

Spaghetti for a crowd.

Baked spaghetti is one of my favorite do-ahead meals. This is an easy go-to recipe for a large crowd or for something you need to fix ahead of time.  Served with a side salad and green beans, the meal is an easy one for your family or for guests.

You can fix this ahead of time and put it in the freezer for a week or two down the road.  It’s easy to fix two pans with this recipe: one for the day you make it and another one to go into the freezer or take to a neighbor.

You won’t be needing spaghetti sauce for this baked spaghetti recipe.  Instead, you’ll use canned tomatoes and tomato soup for your tomato seasoning.

Brown your hamburger with onions.

baked spaghetti

Add the tomato soup and let it simmer.  Season with salt, pepper, and sugar (optional).

baked spaghetti

I don’t worry about making the onions small because they will cook down with the frying and the baking.

Once the noodles are cooked, add your canned tomatoes and mushrooms.

Put noodle mixture in the bottom of the pan, then top with hamburger mixture and cheese.  Repeat layers. Let it sit for a few hours at room temperature.  Then bake at 350 for 45 minutes.

baked spaghetti

 

 

 

The recipe for baked spaghetti.

Baked Spaghetti

My Windowsill
A different way to make spaghetti: made ahead of time and baked. This recipe is less mess for children and also easy for older folks to handle. Old and young alike will enjoy this dish.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main
Cuisine Italian/American
Servings 8 -10

Ingredients
  

  • 2 lb. hamburger
  • 6-8 medium onions
  • 1 qt. tomatoes
  • 3/4 lb. thin spaghetti
  • 2 cans tomato soup
  • 1 tsp. sugar
  • 1 large can mushrooms
  • 3/4 lb. shredded cheese yellow

Instructions
 

  • Brown hamburger and onions together.
  • Drain hamburger
  • Add soup and let simmer for a few minutes
  • Season with salt, pepper, and 1 tsp. sugar
  • Cook spaghetti in salt water about 9 minutes.
  • Drain and rinse.
  • Add canned tomatoes and mushrooms.
  • Layer spaghetti mixtures, skillet mixture, and cheese
  • Repeat, ending with cheese on top
  • Allow to sit at room temperature for several hours
  • Bake at 350 for 45 min.
  • Can be frozen and used later.

I first posted this recipe over six years ago. The recipe is still as good today as it was back then. 🙂

baked spaghetti

Sloppy Joe Sandwiches

Sloppy Joe top of bun

A Sloppy Joe recipe from way back when

I grew up on these and didn’t know there was a recipe for them. Then my mother told me that the recipe she used most often for these sandwiches was in the Mennonite Community Cookbook. It has a different name there: Barbecued Hamburger.

As most of us do, I’ve tweaked mine a little at times, and most of the time I just dump in and stir the ingredients. Once I found a recipe that suggested adding cooked rice to the mix. If you don’t add too much rice, your kids won’t be able to tell. It does help stretch the mix, but it also adds more starch.We have a neighbor who doesn’t care for rice. The first time I decided to try adding the rice, he and his wife stopped in and we invited them for supper. He told me these were the best Sloppy Joe sandwiches he had ever had. (We never told him about the rice!)

Sloppy Joes – or Call it anything you like

Once I was asked to babysit kids of friends of ours who were heading to the hospital to have a baby. I already had this stuff simmering on the stove when I got the call. This recipe is pretty kid-friendly – unless you have a child who doesn’t like Sloppy Joes. Yep. One of their girls didn’t like Sloppy Joes.

When the kids arrived and asked “What’s for supper?” I told them I was trying a new recipe (it was the truth; I was adding a few other seasonings to the mix). I told them we were having Sassy Sadie sandwiches. It worked that time. The gal who didn’t like Sloppy Joe sandwiches  gobbled those Sassy Sadie sandwiches right down. So now you can make this recipe and give it any name you like; I won’t mind.

If you have fried and drained hamburger in the freezer like it is suggested here, this recipe will be a cinch. If your hamburger is raw, just go ahead and fry up some hamburger and onions. Add ketchup, vinegar, brown sugar, mustard, Worcestershire sauce and some salt and pepper. Then let it simmer, and you’ll be done.

What to do with leftover Sloppy Joe meat

If you have some leftovers, serve this mix later in the week. When there’s not enough to serve later but too much to throw away, you can use it with a baked potato bar or add it to some chili soup. I’ve also added it to spaghetti sauce or taco salad. That’s what I usually do (unless my hubby has  snarfed it up for a bedtime snack).

If you plan your menus by the week, you can make extra of this dish and use half of it later in the week on top of baked potatoes.

Sloppy Joe eaten P

 

Sloppy Joe Sandwiches

www.mywindowsill.com
Easy to fix and serve as leftovers. You won't need to buy anything special; just use what you already have in your kitchen.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course sandwiches
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 pounds hamburger
  • 1 onion
  • 1/2 cup ketchup
  • 2 Tablespoons brown sugar
  • 2 Tablespoons vinegar
  • 2 teaspoons prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt

Instructions
 

  • Dice onion, then fry with hamburger
  • Drain
  • Put hamburger mixture into kettle and stir until smooth.
  • Add all other ingredients, then mix together
  • Simmer about 20 minutes.
  • Serve with hamburger buns

Sloppy Joe Sandwiches Pintrest

Porcupine Balls

porcupine balls

porcupine balls

Porcupine balls are one of my husband’s favorite dishes. I got the recipe from his mom, who probably got it from The Mennonite Community Cookbook  or from someone else. When it came to me, it was hand-written, so who really knows where she found the recipe?

This recipe can be mixed ahead of time and shaped into the balls, then frozen and put into a freezer container. Then when you want to serve them, put them into a pan and allow to thaw for a few hours. So simple and easy. I’ve never met a child who didn’t like these porcupine balls. The rice hidden in these balls is what gives them the name, I think.

You’ll think you’re adding too much tomato juice, but by the time the rice has cooked in the hamburger, most of it will be absorbed. Then, by the time you allow the balls to sit for a few minutes, the juice will be gone.

porcupine balls
Pre-baking . I know, they don’t look so great. Trust me.
porcupine balls
The finished product – it tastes better than it looks.

 

 

 

 

 

 

 

 

porcupine balls

Porcupine Balls

My Windowsill
Balls made with hamburger and some rice as well as other seasonings. Bake for 90 minutes in tomato juice. Add your own seasonings
4 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Main
Cuisine American
Servings 8

Ingredients
  

  • 1 pound hamburger
  • 4 slices bread
  • 1 egg beaten
  • 1 cup milk
  • 2 medium-sized onions chopped
  • 2 sticks celery chopped
  • 1/4 cup uncooked rice
  • 1 quart tomato juice
  • garlic powder - optional
  • Salt and pepper to taste

Instructions
 

  • Crumble bread and soak in milk
  • Add beaten egg
  • Mix all other ingredients (except tomato juice)
  • Shape into 8 balls and place in a greased casserole dish
  • Pour tomato juice over the balls
  • Bake for 90 minutes at 350

porcupine balls