Reviewed: Dec. 23, 2007

I liked this recipe very much. My husband said, "You can make this again", my 8 yr. old son ate 2 big pieces! Even my 2 picky eaters ate without complaints. My "tweaks" were: I reduced the milk to 3/4 c and added 1 c of low-moisture mozzarella to the egg mixture.This is also where I added the spices. I used fresh onion (don't care for dried onion) and garlic sauteed with the ground beef. I made 2 layers with the ingredients using the pepperoni (only 4 oz) on the top layer. Since we like more sauce, I used about 1 and 2/3 jars of sauce. I waited to add the cheese on the very top until after it had baked for 25 minutes, then I added the remaining cheese and baked another 15 minutes. It set up nicely and cut through like lasagne. The bottom layer, where the cheese and egg baked together, was delicious! This recipe was full of flavor! Will certainly use again. Thanks!

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Dawn D

Cooking Level: Expert

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Reviewed: Dec. 21, 2007

AMAZING!!! My fiance and i lovvvveddd it!!! I cut everything in half and used lasagna noodles...and was even better the next day!! thank you!!

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mari

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Reviewed: Dec. 21, 2007

Good quick recipe. Made a few changes based on others reviews. It was a little dry, so next time I will add some cheese in the paste. Will make again.

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Lisa

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Reviewed: Dec. 20, 2007

I thought this was an excellent recipe! There were just a couple of things I tweeked with it though. I like more sauce in my "lasagna/spaghetti/pizza" so I used about 1/2 a can/jar more than what the recipe calls for. Also, I covered the dish for 20 minutes of the cooking time and then uncovered it for the remaining time so the topping didn't get hard. It was really delicious!!!!

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darlaw

Cooking Level: Expert

Home Town: Brighton, Iowa, USA

Living In: Kalona, Iowa, USA

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Reviewed: Dec. 19, 2007

This was very easy to make. My husband would have licked the dish if able. I would have doubled the egg and milk mixure to make it more stable when slicing. You can also add riccotta cheese into the layers. I sprikled parmesan cheese with each layer.

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Kathie

Cooking Level: Expert

Home Town: Yeadon, Pennsylvania, USA

Living In: Folcroft, Pennsylvania, USA

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Reviewed: Dec. 18, 2007

My family and I really loved this recipe. I used whole wheat spaghetti and omitted the pepperoni. Followed everything else exactly. Treat it like lasagne and let it sit for 10 minutes or so after it comes out of the oven. You can then cut it into perfect squares for serving. Yum yum yum. Makes a lot too!

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FRIDAYYET

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Wilbraham, Massachusetts, USA

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Reviewed: Dec. 18, 2007

We all loved this, even my kids! We added Italian seasoning instead of the plain oregano. An absolute favorite!

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midwifekristie

Cooking Level: Intermediate

Home Town: Oneida, New York, USA

Living In: Plattsburgh, New York, USA

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Reviewed: Dec. 17, 2007

I think it needs a little more sauce. I added galic and the spices named to the meat and to the cassarole itself. Very different and easy. Different things can easily be substituted for picky eaters or something different.

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gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

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Reviewed: Dec. 17, 2007

The title sounds so much better than it is...If I were to make this again there would be so many changes it wouldn't resemble the original recipe.

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Dec. 17, 2007

This had very good flavor. I used Turkey Pepperoni - a little healthier. Easy to make in a short amount of time.

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Dec. 16, 2007

It was pretty good- I cut the milk to 2/3 cup and added spices to it- baked it for 45 mins. at 375 degrees then added cheese to top and cooked an additional 10 minutes- had no problem with it setting up - I also added more spices (Italian seasonings)- and real onions when I browned the beef- I loved it but my husband and son just "liked it"- It actually tastes better the 2nd day reheated-

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Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Dec. 16, 2007

Family really enjoyed this dish. Will make again. It is so easy. Will pass this one on.

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Kim

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Thorndale, Texas, USA

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Reviewed: Dec. 14, 2007

Pretty good,I layered mine like lasagna,my kids liked except for my 10 year old daughter,who doesnt like anything with meat.My husband liked it which is great so I would make it again.Thanks for a easy recipe that looks like it will warm up well!!

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traci

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Reviewed: Dec. 14, 2007

I enjoyed this for a quick weeknight meal. I do think it needs a little something extra--perhaps sauteed onions rather than the dried onion?

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RMH55

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2007

12-14-07 - I received this recipe via email today and not knowing what to make for dinner I decided on this. I had to substitute sausage for the hamburg and I also added some mozzarella to the cheddar. The dish was bubbling after 30 minutes but when I served it I noticed the egg/milk mixture (as another reviewer noted) was still on the bottom of the dish. This should heat nicely as leftovers in the microwave. UPDATE 5-8-08 - Did this with the ground beef. Only changed it by adding 1/2 chopped onion with the ground beef while browning. Lowered the milk to just under 1 cup. Did add some more sauce. Baked, covered, for the first 30 minutes at 375. Then added cheese and baked for an additional 15 minutes. No more runny milky mixture. Leftovers are probably better the next day!

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: Dec. 13, 2007

This was an easy dish to make. It smelled of more spices than it tasted. The milk / egg mixture didn't bake through either. Next time I'll add more spices, layer as others have suggested, and cook longer. Other Spaghetti Pie recipes I've used add some cheese to the milk and eggs, and is mixed with the pasta before it goes in the dish and I think that helps. Overall, a good fallback with ingredients on hand. Thanks for something different!

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short4j

Cooking Level: Intermediate

Home Town: Mechanicsburg, Pennsylvania, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 13, 2007

Havn't tried it yet but spaghetti sauce now comes in 26 oz. jars. Recipe says 1- 32 oz. jar--but shopping list says 2 - 28 oz. size jars?? so, what is the amount you really need?

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kedi

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Reviewed: Dec. 13, 2007

I also have a similar recipe. I use Alberto's homemade noodles (wide or linguine) 12 oz. I put it in one large round baking dish or two small ceramic pie dishes (one for freezer). This looks more appealing like pizza and I slice it in pizza slices. Children and teens love it. I use a little more sauce than this recipe calls for. If you need a quick meal the meat can be omitted. I use this recipe all the time.

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judy

Cooking Level: Expert

Home Town: Evansville, Indiana, USA

Living In: Florence, Wisconsin, USA

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Reviewed: Nov. 15, 2007

This dish was very good, I also added all my left over from making a pizza the night before. Fresh mushrooms, green peppers and even some canadian bacon. Used a combination of monterey jack cheese, mozz, chedder, and parmesan. Kids LOVED it. I added some onion and garlic cloves to the hamburger. Thank you for submitting this recipe. Nice twist to traditional spaghetti.

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