Baked Cheesy Spaghetti

One of the Irishman's comfort food dishes is the Sunday Chicken and Rice that I adapted from a Cracker Barrel recipe of the same name. Yesterday, I was craving the rice part of the above recipe, but there was one problem. I was out of rice. So, I scoured the Internet for inspiration and I threw together a baked spaghetti recipe that included all of the basic elements that I was craving. It turned out great and the boys loved it.

Here's what you'll need:

1 pkg. spaghetti, cooked al dente

2 cans cream of mushroom soup

2 cups chicken or veggie broth

1.5 cups shredded cheddar cheese for filling

1 cup shredded cheddar cheese for topping

1 tsp. seasoning salt (like Lawry's)

salt and pepper to taste

All you need to do is add mix together all of the ingredients (except for the 1 cup of cheese for topping) in a large casserole dish. Sprinkle the remaining cup of cheese on top and bake the spaghetti for 40 minutes at 350. I'll admit, while this isn't the healthiest dish, it's warm and filling and on a cold day, sometimes that's enough.