 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
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.Doris Heath, Franklin, North Carolina Ingredients:
2 pounds ground turkey or beef |
2 medium onions, chopped |
2 cans (one 15 ounces, one 8 ounces) tomato sauce |
1 can (8 ounces) sliced mushrooms, drained |
1 teaspoon garlic powder |
1 teaspoon dried oregano |
2 packages (7 ounces each) uncooked spaghetti |
1 package (8 ounces) cream cheese, softened |
2 cups (16 ounces) 4% cottage cheese |
1/2 cup sour cream |
2 tablespoons minced chives |
1/4 cup dry bread crumbs |
1-1/2 teaspoons butter, melted |
Directions:
1. 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 minutes, stirring occasionally.
2. 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 cream cheese mixture evenly over top. Layer with remaining spaghetti and all of the beef mixture.
3. 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. Yield: 12 servings.
|
|