I’m head over heels for this dish. It’s my third time cooking it within this week

Ingredients:

1 (10.5 ounce) can condensed cream of bacon soup
1 package (8 ounces) cream cheese. softened
4 cups of full fat milk
1/2 tablespoon each of onion powder and garlic powder
1 pound of dry spaghetti noodles
3 cups mozzarella cheese, grated and separated
1 cup bacon, cooked and crumbled
Salt and pepper to taste

Instructions:

Preheat oven to 375°F (190°C).

Cook spaghetti noodles until al dente, then drain and set aside.

In a large saucepan, combine bacon soup, softened cream cheese, full-fat milk, onion powder, and garlic powder. Cook over medium heat until heated through and thickened. Season with salt and pepper.

In a greased 9×13-inch baking dish, spread a thin layer of sauce on the bottom.

Layer half of the cooked spaghetti noodles, followed by half of the sauce, half of the grated mozzarella cheese, and half of the crumbled bacon.

Repeat the layering process with the remaining ingredients.

Cover and bake for 20 minutes, or until cheese is melted and golden.