Creamy Spaghetti Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
This is a recipe from the book, Joyce Lamont's Favorite Minnesota Recipes & Radio Memories. Ingredients:
1 1/2 lbs ground beef |
2 onions, chopped |
1 (8 ounce) package sliced mushrooms |
2 (8 ounce) cans tomato sauce |
1 (6 ounce) can tomato paste |
2 tablespoons flour |
1/2 teaspoon salt |
1 teaspoon dried italian seasoning |
1/2 cup tomato juice |
1 (12 ounce) package spaghetti |
1 cup sour cream |
2 cups cottage cheese |
1/2 cup grated parmesan cheese |
1/2 cup chopped green onion |
1/2 cup chopped black olives |
1 cup shredded mozzarella cheese |
1/4 cup grated romano cheese |
Directions:
1. Preheat oven to 400 degrees F.
2. Bring a large pot of water to a boil.
3. Meanwhile, cook ground beef with onion and mushrooms in large skillet over medium heat.
4. Drain off excess fat and add tomato sauce, paste, flour, salt, Italian seasoning and toamto juice.
5. Bring to a boil, then reduce heat to low and let simmer.
6. Cook spaghetti according to package directions in boiling water.
7. Drain and combine in large bowl with sour cream, cottage cheese, Parmesan cheese, green onion and olives.
8. Place the spaghetti mixture in 2 quart baking dish.
9. Top with ground beef mixture then top with Mozzarella and Romano cheeses. Bake for 35-45 minutes or until casserole is bubbly and cheeses are melted and begin to brown.
|
|