 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
I know other spaghetti pie recipes come out more like an actual pie. Where I come from, spaghetti pie is better classified as a deep dish spaghetti casserole. But Spaghetti Deep Dish Casserole just doesn't sound right. ;) Ingredients:
1 lb ground round |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 (8 ounce) cans tomato sauce |
1 1/2 cups sour cream |
1/2 cup chopped green onion |
1/4 cup cream cheese, softened |
4 cups cooked thin spaghetti or 4 cups vermicelli |
1 1/2 cups shredded mild cheddar cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Brown meat in large non-stick skillet over medium heat; drain well and return to pan.
3. Add salt, pepper and tomato sauce; stir to combine.
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. In a small bowl combine sour cream, green onions and cream cheese; set aside.
6. Place cooked spaghetti noodles in a lightly greased 2qt casserole dish, layer sour cream mixture over the top; layer meat mixture over sour cream layer, top with shredded cheddar cheese.
7. Cover and bake for 25 minutes.
8. Uncover and bake for an additional 5 minutes or until cheese is bubbly.
|
|