Baked Spaghetti
by marie burnett
serves: 12
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This casserole is a standby for church suppers and other potluck functions. Keeping the cover on during most of the baking time keeps it moist. |
Ingredients: |
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2 lbs |
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ground beef |
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2 ea |
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medium onions, chopped |
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2 cans |
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tomato sauce |
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1 can |
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sliced mushrooms, drained |
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1 tsp |
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garlic powder |
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1 tsp |
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dried oregano |
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2 ea |
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packages uncooked spaghetti |
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1 ea |
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package cream cheese, softened |
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2 cup |
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4% cottage cheese |
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1/2 cup |
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sour cream |
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2 tbsp |
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minced shives |
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1/4 cup |
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dry bread crumbs |
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1.50 tsp |
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butter, melted |
Directions: |
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In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomato sauce, mushrooms, garlic powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minute, stirring occasionally.
Meanwhile, cook the spaghetti according to package directions; drain. In a small bowl, combine the cream cheese, cottage cheese, sour cream and chives; beat well. Place half of spaghetti in a greased 4-qt. baking dish. Spoon the cream cheese mixture evenly over top. Layer with remaining spaghetti and all of the beef mixture.
Toss bread crumbs and butter; sprinkle over the top. Cover and bake at 350 for 20 minutes. Uncover; bake 5-10 minutes longer until heated through.
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