Foodie Patoodie!: What's for Dinner? - Bacon Alfredo with Peas Casserole

I don't remember the last time I prepared a good 'ol fashioned heart-thumping, artery-clogging white sauce dish, and nothing is more befitting for a cold and rainy November night. Lately in this house, the name of the game has been "leftovers," and this casserole did not disappoint. It is extremely heavy and filling, cuts nicely into squares that are easily wrapped and frozen, and can be made healthier given the right substitutions! The only change I would make for next time is the addition of more spices, especially pepper. I found it to be too bland for my taste, and judging from Piper's response, I'd say it was too bland for her as well. "Whelmed" is the only word that comes to mind when gauging her reaction to this casserole. She also did not respond to the pieces of bacon in the pasta very well. They were too tough for her gums to soften and her whopping six teeth just weren't cutting it (GET IT?..haha), but she did seem very satisfied with the creamy texture of the pasta and peas. The price you pay for the ingredients and the amount of food they yield is definitely worth it. I hope to hear how it turns out for you and what ingredients you decided to add or leave out!

~Ingredients~

1 lb spaghetti

1 stick of butter (1/2 cup)

1/3 cup of flour

1 tsp. salt

1/2 tsp. ground black pepper

1 quart Half & Half

8 slices of bacon, cooked and crumbled

1 (12 oz) bag of steamers sweet peas (cooked)

1 and 1/2 cups grated Parmesan

1 egg, slightly beaten

~Instructions~

1. Preheat oven to 350 and spray a 9x13" baking pan.

2. In a large pot, cook and drain spaghetti. Set aside.

3. In the same pot, melt butter over medium heat. Stir in the flour, salt and pepper. Cook and stir over medium heat until it's smooth and starts to bubble