Creamy Spaghetti Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Cottage cheese is the secret to the sauce for this hearty main dish that my family calls 'Norwegian spaghetti', says Denise Baumert of Dalhart, Texas. Ingredients:
1/2 cup sliced green onions |
1/2 cup sliced celery |
1 can (4 ounces) mushroom stems and pieces, drained |
2 tablespoons butter |
8 ounces spaghetti, cooked and drained |
3 cups cubed fully cooked ham |
2 cups (8 ounces) shredded monterey jack cheese, divided |
1 cup (8 ounces) sour cream |
1 cup (8 ounces) 4% cottage cheese |
1 cup frozen cut green beans, thawed |
1 jar (2 ounces) diced pimientos, drained |
1/4 teaspoon garlic salt |
1/8 teaspoon pepper |
Directions:
1. In a large saucepan or Dutch oven, saute onions, celery and mushrooms in butter until tender. Add the spaghetti, ham, 1-1/2 cups Monterey Jack cheese, sour cream, cottage cheese, beans, pimientos, garlic salt and pepper; mix well.
2. Transfer to a greased shallow 2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until bubbly and the cheese is melted. Yield: 8-10 servings.
|
|