Crockpot Spaghetti Casserole

1.5 lbs lean ground beef

1 medium onion chopped

1 26 oz jar of pasta sauce

1/4 cup butter

1/4 cup all purpose flour

12 oz can of evaporated milk

1/2 cup grated parmesan cheese

1/4 tsp pepper

8 ounces uncooked spaghetti, broken into pieces

3 cups shredded Cheddar Cheese

grated parmesan cheese

Cook ground beef and onion in a large skillet, until beef crumbles and is no longer pink. Drain meet and return to skillet. Stir pasta sauce into the 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, for 8 minutes until the mixture has thickened and is bubbly. Remove from heat and stir in 1/2 cup parmesan cheese and pepper.

Spoon one-third of the meat mixture into a lightly greased slow cook. Sprinkle 1 cup of cheddar cheese over white sauce. Repeat layers once. Spread remaining meat mixture over cheese (make sure all sides of the spaghetti are covered). Top with remaining 1 cup cheddar cheese.

Cover and cook on low for 4 hours. Let stand 10 minutes before serving. Serve with parmesan cheese if desired. Enjoy!

 

Originated from:  http://www.tylerstastetests.blogspot.com/