Last weekend I pulled the dust cloth off the ole Spaghetti Pie as a special send off meal. It's hard to believe this recipe originated from Cooking Light magazine. Hmmm...maybe they weren't taking into consideration the accompaniments of butter soaked garlic bread and Berger Cookies when in the caloric test kitchen...
1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14 oz) jars spaghetti sauce
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/2 block of cream cheese, softened
1 box hot cooked spaghetti
5 ounces shredded reduced-fat extra sharp cheddar cheese
Preheat oven to 350 degrees
Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil, reduce heat, and simmer 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350 degrees for 25 minutes. Uncover, bake an additional 5 minutes or until cheese is bubbly. About 6 generous servings.
Stay tuned for casserole contenders two and three; Melissa's Mexican Lasagna and Kathleen's Chicken Enchiladas. I am sure to be called upon to make these in the very near future...
Kindness of Babe for prefering this to my Coq Au Vin. Spaghetti Pie is waaay easier to make. Easy as pie..XXOO