Velveeta Baked Spaghetti Squares Recipes

Steps:

• Heat oven to 350°F. Beat eggs and milk in large bowl with whisk until well blended. Add all remaining ingredients except sauce; toss to evenly coat.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; press onto bottom of dish with back of spoon.
• Bake 30 to 35 min. or until heated through. Cut into squares; serve topped with sauce.

Steps:

• Preheat oven to 350 degrees.
• Cook macaroni according to directions and drain.
• Melt margarine in a large saucepan.
• Add flour and whisk together.
• Whisk in milk and cook over medium heat until mixture starts to bubble and thickens.
• Stir constantly.
• Add chunks of Velveeta and allow to melt.
• Salt and pepper to taste.
• Pour macaroni into a 13x9 oblong baking dish.
• Pour sauce over macaroni.
• Bake in the oven for 20 minutes, then put extra slices of cheese on top.
• Bake for another 5 minutes until cheese melts.
• Allow to cool for a few minutes, then serve.

Steps:

• Preheat oven to 350 degreees.
• Cook spaghetti as directed on package, minus a minute or two if you like your pasta firmer.
• Melt butter in large deep pan, and saute onions and celery.
• Add chicken, cheese, cooked spaghetti, mushroom soup, black olives, rotel tomatoes, garlic powder and mix well.
• Transfer to a casserole dish and bake in preheated oven for 45 minutes.

Steps:

• Heat oven to 400ºF.
• Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, brown meat in skillet; drain.
• Drain spaghetti; return to saucepan. Add meat, 1-1/2 cups pasta sauce, VELVEETA and garlic powder; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 15 to 20 min. or heated through. Let stand 5 min. Meanwhile, heat remaining pasta sauce.
• Serve sauce spooned over spaghetti.

Steps:

• Combine chicken, condensed soup, chicken broth, bell pepper, celery, parsley, salt, and pepper in a Dutch oven over medium-high heat; bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Preheat the oven to 325 degrees F (165 degrees C).
• Add Velveeta® to the Dutch oven and stir until melted. Add drained spaghetti and olives. Transfer to a 9x13-inch baking dish.
• Bake, covered, in the preheated oven for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer.

Steps:

• Break the pasta up.
• Cook pasta according to package directions, drain and set aside.
• Coat a 9 inch pan with non-stick vegetable spray.
• Pour 1/2 the cooked pasta mixture into pan.
• Cover pasta with 1/2 the spaghetti sauce.
• Combine cottage cheese, egg and 1/2 the other cheeses.
• Add to first layer.
• Add remaining pasta,then spaghetti sauce and top with remaining Mozzarella and Parmesan.
• Bake in a preheated 350-degree oven for 45 minutes or until golden brown.
• Remove from oven and let stand for 10 minutes.
• Cut into squares to serve.
• Tip:.
• This dish can be made ahead and frozen.
• You can double or triple this recipe for a crowd.

Steps:

• HEAT oven to 350ºF. Cook spaghetti as directed on package.
• BROWN meat in large nonstick skillet on medium-high heat; drain. Add peppers; cook until tender, stirring occasionally. Stir in pasta sauce. Add jalapeno puree. Add more to taste if necessary.
• DRAIN spaghetti; toss with Romano cheese, margarine and eggs. Season with salt and pepper. Place in greased 13x9-inch pan; top with layers of ricotta cheese, meat mixture and mozzarella cheese.
• BAKE 20 minute or until heated through.