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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The rich, sour cream-coated noodles in this recipe resembles Stroganoff. Now that I'm cooking for two, I appreciate the fact that this dish yields only four servings.Martha Sherman, New Holstein, Wisconsin Ingredients:
1/2 pound ground beef |
1/4 cup chopped onion |
1/3 cup nonfat dry milk powder |
3 tablespoons king arthur unbleached all-purpose flour, divided |
1 envelope onion soup mix, divided |
1/2 teaspoon salt |
dash pepper |
1 cup water |
1/2 cup sour cream |
4 ounces spaghetti, cooked and drained |
1/2 cup dry bread crumbs |
1 tablespoon butter, melted |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in milk powder, 2 tablespoons flour, half of soup mix, salt and pepper; mix well.
2. Gradually add water. Bring to a boil. Cook and stir for 2 minutes or until thickened; set aside. In a bowl, combine remaining flour and soup mix with sour cream; stir until blended. Add the spaghetti.
3. Press onto the bottom and up the sides of a greased 1-qt. baking dish. Spoon beef mixture into shell. Toss bread crumbs and butter; sprinkle over beef mixture. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 4 servings.
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