This is a really easy meal made with stuff that I always have on hand. It's a comfort food for me, since this is a recipe that my mom would make when I was growing up and I still make it today. Here's my version of the recipe:
8 oz whole wheat spaghetti
1/4 c. chopped onion
2 T. butter
3 T. flour
1 chicken bouillon cube
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. pepper
1 - 12 oz can fat free evaporated milk
1 1/2 c. water or chicken broth (if using chicken broth omit the bouillon cube)
1/4 c. butternut squash puree (optional) **
1 1/2 c. cooked chicken, chopped or shredded
cheddar cheese, or cheese of your choice
1. Cook and drain spaghetti. Place in 8 c. shallow baking dish.
2. Saute 1/4 c. chopped onions in butter. Add flour, chicken bouillon cube, salt, dry mustard, and pepper. Slowly stir in evaporated milk and let thicken, stirring constantly. Add chicken broth or water and continue to cook, stirring constantly, until thick. (The sauce doesn't need to be super thick because it will thicken when you bake it.) Add butternut squash puree and chicken.
3. Pour sauce evenly over spaghetti. Shred cheese of your choice over the top of the spaghetti. Bake for 30 minutes on 350.
NOTES: This is a good freezer meal. Sometimes I'll separate this recipe into two smaller casserole dishes and bake one and freeze the other.
**I always have butternut squash puree in my freezer that I throw into soups, sauces, ramen noodles, etc. (much to my husband's dismay). You can't taste it and it adds a little extra nutrition to the meal.
To make the puree, cut butternut squash in half lengthwise. Scoop out seeds. Place squash halves flesh side down on a aluminum foil covered baking sheet. Bake for 45 to 50 minutes on 400. Scoop out the flesh and puree in a food processor or blender until smooth, adding water if too thick. Freeze in ice cube trays (each cube is equivalent to 1/8 c.).