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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A deep-dish beef-noodle casserole, many Midwesterners lovingly refer to this recipe as Spaghetti Pie. You can substitute plain tomato sauce and add 1/4 teaspoon of garlic powder, if desired. Ingredients:
1 pound ground round |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 (8-ounce) cans tomato sauce with garlic |
1 1/2 cups low-fat sour cream |
1/2 cup chopped green onions |
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened |
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta) |
cooking spray |
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese |
Directions:
1. Preheat oven to 350°.
2. Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.
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