Spaghetti Pie Casserole

By á-10881

This spaghetti pie casserole is easy to make and is a perfect recipe to make ahead and pop in the oven when you get home from work. If it is refrigerated first, add at least 20 minutes to your cook time.

Ingredients

• 1 (8 ounce) package spaghetti
• 1 pound ground beef
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 (14 ounce) jar spaghetti sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 ounces reduced-fat cream cheese
• 1 (8 ounce) cup Daisy Brand Light Sour Cream
• 3 green onions, chopped
• 1 1/2 cups shredded cheddar, or Monterey Jack cheese

Preparation

Step 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.

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.

Bake, covered, at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is bubbly.

Yield: 8 servings.