INGREDIENTS: (Makes 10-15 servings)

• 1 pound box thin spaghetti
• 1 and 1/2 sticks butter
• 12 oz can evaporated milk
• 8 oz cream cheese
• 2 large eggs – beaten
• Salt and pepper to taste
• 1 and 1/2 lbs of shredded Sharp cheddar cheese
• 1/4 cup seasoned bread crumbs

INSTRUCTIONS 

1. Break spaghetti in half (or buy in box already halved) and cook as directed
2. Microwave butter in a measuring cup until melted
3. Drain spaghetti.
4. To spaghetti, add melted butter, 1 lb of shredded sharp cheddar cheese, cream cheese and eggs. Mix together until cheeses are melted
5. Add salt and pepper to taste (usually 1/2 tsp to 1 tsp each)
6. Add evaporated milk and stir
7. Pour into greased pan and add the remaining 1/2 pound of shredded cheddar to the top. Sprinkle bread crumbs on top.
8. Bake at 350 degrees for 30 minutes until slightly brown on the top

This is delicious with a little gravy on top too. Enjoy! (Printable recipe version below).

SHOP LISA’S FAVORITES

Craving some Louisiana Cajun comfort food? Here’s our recipe for some delicious Slow Cooker Red Beans and Rice!

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SHOP LISA’S FAVORITES

INGREDIENTS: (Makes 20-25 servings)

• 6 – 12 oz packs of frozen yellow squash or 9 cups fresh squash – unpeeled
• 2 sticks butter
• 2 medium onions – chopped (I use this chopper for easy dicing)
• 2 bunches green onions
• 1 1/3 cups celery – chopped
• 1 jalapeño chopped (or use Mexican Velveeta)
• 2 bell peppers – chopped
• 4 teaspoons Tony’s Creole Seasoning
• 10 ox evaporated milk
• 2 cups bread crumbs
• 2 eggs – beaten
• 16 oz Velveeta cheese (or Mexican Velveeta if you aren’t using jalapeño)

INSTRUCTIONS 

1. Sauté butter, Tony’s Seasoning, onion, green onion, celery, bell pepper and jalapeño (if using) until wilted and veggies are soft (about 20-30 minutes)
2. In large pot, cover squash with water and bring to a boil. Let boil 20 minutes, until squash is soft, not crunchy
3. Drain squash
4. Add sautéed veggies to squash and mix together
5. Add evaporated milk, bread crumbs, eggs and Velveeta and mix all ingredients together into the squash. Note: Do this while squash is still hot so Velveeta will melt.
6. After mixing well, place in casserole dishes and sprinkle top with additional bread crumbs and Parmesan cheese
7. Bake at 350 degrees until slightly brown on the top

This is for a large gathering but you can half the recipe for smaller groups. Enjoy!

SHOP LISA’S Favorites

Looking for a more traditional side dish? Here’s our recipe for Grandma’s Spaghetti Mac n Cheese

Grandma’s Baked Spaghetti Mac n Cheese is a crowd pleaser. Adults and kids alike will love this side dish at your Thanksgiving or Christmas feast – and all year round

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