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Easy Family Favorite Baked Spaghetti

One thing I can always count on in this family is if I make pasta, everyone is happy. Seriously. Every person in this house will eat seconds (and thirds) of any kind of pasta with any meat and any sauce. I really should just make pasta every single night. Unfortunately I like more variety in my diet than my kids do. This baked spaghetti recipe was more of a hodge podge of ingredients that I had on hand just tossed together but it turned out amazing. In fact, I loved it even more than my original baked spaghetti recipe that I’ve been making for over a decade!


1 box of spaghetti noodles, cooked
1 lb ground beef
1 jar (26-30 oz) spaghetti sauce
1 jar (16oz) Alfredo sauce
1/2 cup diced green peppers
1/2 cup diced onion
1 cup sliced mushrooms
2 Tbsp Italian seasoning
2 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese

1. Brown the ground beef in large pan with diced green peppers and onions; drain.
2. Add spaghetti sauce to ground beef mixture and combine.
3. Combine cooked spaghetti noodles and alfredo sauce until well coated and pour in bottom of 13×9 baking dish sprayed with cooking spray.
4. Pour sliced mushrooms over top.
5. Cover with spaghetti sauce mixture.
6. Top with mozzarella cheese. Parmesan cheese and Italian seasoning.
7. Cover pan with foil.
8. Bake at 350 for 30 minutes.


I’ve never made Baked Spaghetti with Alfredo sauce before and I wasn’t sure how it would turn out. It was delicious! The kids raved about it. One of the most common complaints about my normal baked spaghetti recipe was that it was a little too dry. Adding the Alfredo sauce gave it just enough moisture to make it perfect. I cannot wait to make this again!


Delicious & Decadent S’mores Brownies


I posted this picture on Instagram on Super Bowl Sunday and got a whole lot of requests for the recipe. I literally threw this dessert together last minute when we had more people than expected show up and needed more food! And it turned out so amazing!


1 box Brownie mix + ingredients on box
2 sleeves honey graham crackers, broken in half
1 package milk chocolate chips
1 bag large marshmallows

1. Prepare brownie mix as directed on box.
2. Pour 3/4 of prepared brownie mix into 13×9 baking pan sprayed with cooking spray.
3. Place graham crackers on top of brownie mixture, breaking as necessary to fit.
4. Pour chocolate chips over graham crackers.
5. Top with marshmallows.
6. Pour remaining brownie mix over top. 
7. Bake at 350 for 30 minutes. 
8. Allow to cool for 10 minutes before cutting. 

I think this was the most popular dish at the Super Bowl party! The brownie mixed with the graham crackers plus the gooey melted chocolate and the crispy marshmallow topping was decadent. I cannot wait to have a reason to make this again. Because you need a reason. Or you’ll find yourself hiding in the pantry shoveling it into your mouth with both hands. I assume. Not that it happened here or anything…ahem. 


The Most Amazing Philly Cheesesteak Sliders

Matt wanted something different for our Super Bowl party this year. We did the typical appetizers and the obligatory pizza and wings. But he wanted something else too. We decided on these amazing Philly Cheesesteak Sliders. I love sliders of any kind and he loves Philly Cheesesteak. They turned out so amazingly delicious. It was a last minute addition to the menu that I literally tossed together an hour before guests were set to arrive!


1 package slider rolls
1 bag refrigerated steak slices
1 green bell pepper, diced
1 onion, sliced
6 slices cheese (we used mozzarella)
3 Tbsp mayo
3 Tbsp butter, melted

1. Separate top and bottom of slider rolls and lay bottom (still connected) in baking dish.
2. Heat the steak sliders in pan.
3. When heated through, add the peppers and onions until sauteed.
4. Spread a layer of mayo on bottom rolls.
5. Spread the steak, peppers, and onions on top of mayo.
6. Lay cheese slices over top.
7. Spread mayo on top rolls and put the top rolls over cheese.
8. Brush the top of the rolls with melted butter.
9. Cover with foil and bake at 350 for 10 minutes.
10. Remove foil and continue baking for 10 minutes.


Now, I would recommend using Provolone cheese slices instead of mozzarella. But due to some insanely picky kids who happen to live in this house and hate Provolone cheese, I had to make due with mozzarella. It was still delicious and yummy and we ate every single crumb. So I highly suggest making these!


Crockpot Chicken Taco Burrito Bowls

I made a delicious dinner recently that started out intending to be one thing but ended up something totally different because a certain teen boy ate critical ingredients to the original recipe. I planned to make Chicken Burritos but they turned into Chicken Taco Burrito Bowls instead when I discovered all the tortillas, Mexican rice, and refried beans were gone. And I dare say, I liked this dinner better!


3-4 chicken breasts
1 jar (16oz) chunky salsa
1 can black beans, drained
1 pkg frozen corn
1 pkt taco seasoning
2 cups rice, cooked
1 cup shredded cheese
1 container sour cream

1. Add chicken, salsa, beans, corn and taco seasoning to crockpot.
2. Add 1/4 cup of water.
3. Cook on low for 8 hours or High for 4 hours.
4. Shred chicken and mix well.
5. Build taco bowls with rice, taco mix, shredded cheese, and sour cream.

The kids loved this! They liked being able to build their own bowls. Next time I’m going to add guacamole and pico de gallo to the toppings! 


Easy Crockpot Chicken Stroganoff

My kids love meatball stroganoff so I decided to give it a try with chicken. It was delicious! Everyone asked for seconds and nobody whined about any part of the dinner. That’s a huge victory in a house full of picky eaters. It was just creamy enough without being overly creamy, if that makes sense. I will definitely be making this one again soon.


3 chicken breasts
1 can cream of mushroom soup
8 oz cream cheese, cubed
16 oz sour cream
3 tsp pepper
1 box pasta

1. Place chicken in bottom of crockpot.
2. Pour soup over top.
3. Add cubed cream cheese.
4. Sprinkle with pepper.
5. Cook on low for 6 hours or High for 3 hours.
6. Shred chicken and stir in sour cream.
7. Add cooked pasta and stir.
8. Allow to continue cooking on low for 20 minutes before serving.


I was surprised at how flavorful this dish ended up being. I will probably add onions next time I make it but even without the onions it was delicious! 

Crockpot Chicken Stroganoff
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  1. 3 chicken breasts
  2. 1 can cream of mushroom soup
  3. 8 oz cream cheese, cubed
  4. 16 oz sour cream
  5. 3 tsp pepper
  6. 1 box pasta
  1. Place chicken in bottom of crockpot.
  2. Pour soup over top.
  3. Add cubed cream cheese.
  4. Sprinkle with pepper.
  5. Cook on low for 6 hours or High for 3 hours.
  6. Shred chicken and stir in sour cream.
  7. Add cooked pasta and stir.
  8. Allow to continue cooking on low for 20 minutes before serving.
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