I have been looking for a very long time for a baked spaghetti dish that is more than just spaghetti and sauce thrown into a casserole dish. This is it! I’m not sure if it’s the cream cheese or French fried onions that make me love it so much, but I suspect it’s a little bit of both. And let’s be honest. Even though the recipe calls for a small can of French fried onions, you’re going to want a big can, because you know you’re going to eat half of it while the spaghetti bakes. Just trying to help you plan ahead my friends.
Who Dished It Up First:Adapted from Salad in a Jar