Total Time
45mins
Prep 25 mins
Cook 20 mins

I was searching through an old recipe box that I have had for 30 years or more. I came upon this recipe that I must have copied out of a magazine. I decided to give it a try last night and it was really very good. Would also be a good brunch dish. I made the recipe as written, but next time I make it, I will probably add some garlic and maybe some crumbled bacon. A very easy dish to throw together.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Grease (or spray with cooking spray such as Pam) a 13x9-inch baking dish.
  3. Prepare spaghetti as label directs; drain and place in baking dish.
  4. Meanwhile, in 3 quart saucepan add the butter and when melted add chopped onions an cook till tender, about 5 minutes; stir in flour until blended.
  5. Gradually stir in milk and cook stirring constantly until mixture is thickened; stir in chopped eggs, mushrooms, bouillon, salt, pepper and paprika till well blended.
  6. Pour egg mixture over hot spaghetti; sprinkle with cheese.
  7. Bake 15 to 20 minutes until cheese melts and mixture is hot.
Most Helpful

5 5

Excellent! It's become a staple in my house. I have made it several times, and have never used a bouillon cube and it turns out great. Quick, easy & so tasty!

5 5

Loved it! I accidentally used cayenne instead of paprika (label was peeled off spice jar) and it gave it a nice kick. Will try it with paprika next time. I also did add the bacon--nice touch, good flavor. Easy and delicious!

4 5

Really great comfort food. I did alter the recipe some, using suggestions from other reviewers and adding my own spin. But, I'm sure the recipe is delicious as written. I add veggies to most of my cooking any time I can, so that was my twist. This recipe seemed to lend itself to it. I added fresh sauteed mushroom, asparagus and a bit of minced red bell pepper. I think the veggies really added visually, as well as adding flavor, and texture. Then, as per other reviewers, I skipped the bullion, and added some cayenne. This recipe is so flexible and I'm looking forward to making it again with other add-ins. Thanks for sharing!