Spaghetti Broccoli Bake

by Erin, The $5 Dinner Mom on May 4, 2009

about 3/4  lb spaghetti ($.75)
2 cups of homemade white sauce ($.50) or 1 can cream of mushroom soup
1/2 cup parmesan cheese ($.50)
2 cups of frozen broccoli ($.50) Large bag recently on sale for $1
1-2 cups of leftover shredded or diced cooked chicken ($1)
1 cup shredded mozzarella cheese ($.85)
4 ears of corn ($1) On sale for $.25 each again!

1. Cook spaghetti pasta as directed on package.  Drain and add to 8×8 baking dish. Use rice pasta for gluten free dish.  My favorite frugal brand is Trader Joe’s.  Tinkyada is another GREAT rice pasta brand, but costs 3-4x as much as the TJs brand.
2. Prepare about 2 cups of homemade white sauce.  Here is a GFCF (gluten free casein free) white sauce recipe.  Substitute 1 can of cream of mushroom soup if you prefer.
3. Once white sauce has thickened how you prefer, add parmesan cheese, frozen broccoli, shredded/diced chicken to the sauce.  Remove from heat.
4. Combine white sauce mixture with spaghetti in the baking dish.  Stir through.  Top with shredded mozzarella cheese.
5. Bake at 350 for 20 minutes.
6. Remove husks from corn and boil for 4-5 minutes.
7. Serve Spaghetti Broccoli Bake with Corn.

Cost $5.10

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{ 11 comments… read them below or add one }

Michelle May 4, 2009 at 7:52 pm

Thanks for a easy and healthy recipe. Have you ever tried freezing the homemade white sauce? If so, how’d it work? I’m wondering if it separates upon thawing.


Erin May 4, 2009 at 9:08 pm

I have not tried freezing it. I would think it would separate?!?!?


Linda May 4, 2009 at 9:22 pm

Sounds like our kind of meal. Thanks for the recipe.


Rose May 4, 2009 at 10:18 pm

I really enjoy your newsletter and have made many of your recipes, thanks for helping me keep mu grocery budget sane…


Hope :) May 5, 2009 at 8:45 am

Thanks, yet again! Can’t wait to give this one a try. (As an aside, I have the BBQ Chicken and Cornbread dish cooking in the Crock-Pot as we speak — I’m looking forward to checking in on it when I get home from work!)


Christina Baita May 5, 2009 at 10:35 am

Sounds really good! Not sure about the healthy part due to all of the cheese unless the fat and calories could be exchanged. Have you tried this recipe using any different type of flours for plain white in the white sauce? I LOVE LOVE LOVE cheese and am trying to remake recipes still using it but watching the fat and calories AND saving money.


Barb May 5, 2009 at 2:19 pm

Looks good! I’m going to give this one a try. I need some new recipes to try and the more frugal, the better.


Suzan May 22, 2009 at 9:39 am

Not all of these recipes are gluten free. Spaghetti squash is great in place of spaghetti or the more expensive gluten-free stuff.


Wendy May 25, 2009 at 8:12 pm

I can’t wait to try this. It looks so wonderful. The plus is that even my daughter (grown) likes the ingredients, so I do believe we’ll be having this one some day soon!


Amanda May 23, 2010 at 8:56 pm

Is there a substitute for the cheeses? Doesn’t help to use gf pasta and df white sauce if I’m going to throw in parmesan and mozzerella! :-)


ashley l July 12, 2010 at 1:18 am

Thank you! I’ve been looking for a recipe like this for a long time. I can’t wait to try it!


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