Sunday, December 7, 2008

Baked Spaghetti

½ pound thin spaghetti
3 tbl. butter
3 tbl. flour
1 cup milk
1 lb. sharp Cheddar cheese, grated
1 – 1 lb. can whole tomatoes
1 tbl. butter
Salt and pepper

Cook the spaghetti and drain it. Make a white sauce with the next 3 ingredients. Add most of the cheese and stir until melted. Place the spaghetti in a large casserole, pour over the cheese sauce, then pour over the tomatoes, breaking them up as you do so. Add the juice from the tomatoes as well. Don’t worry about the way it looks. Dot with butter, sprinkle with remaining cheese. Bake one hour uncovered at 350.

This recipe comes from The Loaf and Ladle Cook Book, by Joan S. Harlow. We used to live about 10 miles down the road from her Loaf and Ladle Restaurant in Exeter, NH.

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