I have had baked spaghetti before, in many different ways.
This one was just strange though. The cheese sauce tastes very much like the Velveeta it has in it. I can’t stand Velveeta!
The loaf comes out nice and thick, the eggs really hold everything together. When sliced it doesn’t really even fall apart.
My husband said it reminded him of the type of dishes his mother made when he was growing up. He had two servings, so that much have been a good thing.
My daughter like it as well.
Maybe I’m just weird and the dish was fine. I just couldn’t get past the Velveeta!
SPAGHETTI LOAF
2 Cups Broken Spaghetti
1 Clove Garlic
½ Pound Velveeta
1 2/3 Cup Milk
2 Eggs, Beaten
¾ Teaspoon Salt
¼ Cup Minced Parsley
1 Tablespoon Grated Onion
Boil spaghetti with garlic in salted water until tender. Remove garlic, drain spaghetti and rinse. Melt cheese in milk in double broiler. When cheese is melted, remove from heat, add eggs. Add remaining ingredients to cheese sauce. Pour into buttered loaf pan. Bake in 350 degree oven for 1 hour.
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