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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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My family adores this casserole. It's old-timey comfort food. Patricia Lavell, Islamorada, Florida Ingredients:
1 package (8 ounces) spaghetti |
1 pound ground turkey or beef |
1 small onion, chopped |
2 garlic cloves, minced |
1 jar (14 ounces) spaghetti sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 ounces reduced-fat cream cheese |
1 cup (8 ounces) reduced-fat sour cream |
3 green onions, chopped |
1-1/2 cups (6 ounces each) shredded cheddar-monterey jack cheese |
Directions:
1. Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
2. In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11-in. x 7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
3. Bake, covered, at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is bubbly. Yield: 8 servings.
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