Monday, March 29, 2010

Spaghetti Casserole

This recipe is a little bit more involved than some, but I like that I can make it ahead of time and pop it in the oven at dinner time. That is how this recipe is "keeping it simple" (the do-ahead factor!)

1 lb. ground round
1/4 tsp salt
1/4 tsp pepper
3 (8 oz) cans of tomato sauce with garlic (or plain and add some garlic)
1/3 c water
1 1/2 c low fat sour cream
1/2 c green onions
1/4 c (2 oz) of 1/3 less fat cream cheese, softened
7 oz box of ready cut spaghetti
5 oz shredded sharp cheddar

cook meat over medium heat until brown, drain

stir in salt, pepper, tomato sauce, & water. Bring to a boil & reduce heat. Simmer 20 minutes.

cook pasta (al dente since it will be baked later)

combine sour cream, cream cheese, & green onions

spray 9 X 13 glass pan

layer pasta, cream cheese mixture, meat/sauce, cheese

Bake 350 degrees covered with foil for 25 minutes.
Uncover and bake for 5 more minutes.

We serve with salad & garlic bread.

Love that it tastes great reheated too!

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