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Author Topic: Spaghetti Casserole in the Pit  (Read 4623 times)

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hughver

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Re: Spaghetti Casserole in the Pit
« Reply #15 on: November 03, 2020, 01:29:55 PM »
Quote from: Bar-B-Lew on November 03, 2020, 01:22:03 PM
Hughver, please take a picture of it on the plate with a side view so we can see how these layers shake out.

Will do, but I'm going to use Rotini instead of Spaghetti so it may not have as much layer definition.
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--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

Bar-B-Lew

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Re: Spaghetti Casserole in the Pit
« Reply #16 on: November 03, 2020, 01:36:28 PM »
I am OK with whatever pasta you use.  I like to mix up pastas in different things too.  Sometimes I just take whatever small amounts of different types leftover in the boxes and mix them together in something.  I just bought about 6# of hamburger and want to use it with pasta and a sauce and some other ingredients which makes me curious about the looks of this.  I am wondering if it is another take on making lasagna.
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hughver

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Re: Spaghetti Casserole in the Pit
« Reply #17 on: November 03, 2020, 02:10:43 PM »
One of my favorite ground beef dishes is Moussaka.
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--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

hughver

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Re: Spaghetti Casserole in the Pit
« Reply #18 on: November 03, 2020, 04:59:21 PM »
Into the refrigerator until supper.
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hughver

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Re: Spaghetti Casserole in the Pit
« Reply #19 on: November 03, 2020, 11:47:46 PM »
Sliced casserole. Different flavor profile due to the cream but very very good.
« Last Edit: November 03, 2020, 11:50:31 PM by hughver »
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