 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This is my best friend's recipe. I love it. It makes a lot and it freezes nicely after baked. You can make changes to this to suit your tastes. My friend uses 1/2 hamburger and 1/2 sausage. I've done all sausage. I also tried Italian sausage but didn't care for it. You can change the noodle, but we prefer something like a spaghetti noodle. She uses almost a pound of noodles and I like 10 ounces. Some sour creams seem to melt into this when baked and some form a layer of sour cream. If you want it all through add it with the butter and parmesan cheese. Ingredients:
1 (10 ounce) box spaghetti |
1/4 cup butter |
1/2 cup parmesan cheese |
2 pints low-fat sour cream |
26 ounces spaghetti sauce |
1/2 lb ground chuck, browned and drained |
1/2 lb sausage, browned and drained |
2 cups mozzarella cheese |
Directions:
1. Cook spaghetti and meat. Drain.
2. Mix noodles with butter and parmesan cheese.
3. Put into 9x13 pan. Cover with layer of sour cream, then a layer of meat, then sauce.
4. Top with mozzarella cheese. (I cover mine with foil because I'm not crazy about browned cheese.).
5. Bake 1/2 hours if baking right after it's made or 45 minutes if it's made ahead and refridgerated at 350.
|
|