8 oz. uncooked spaghetti or other thin pasta
1 clove garlic, finely chopped
1 Tbsp. butter
2 lbs. lean ground beef
1 tsp. sugar
salt and pepper
2 cans (8 oz. each) tomato sauce
1 can (6 oz.) tomato paste
1 (3 oz.) pkg. cream cheese, softened
1 cup sour cream
6 green onions, chopped
1/4 cup grated Parmesan cheese

Boil spaghetti in large saucepan of salted boiling water until almost tender.  Drain and reserve.

Heat butter in large skillet over medium heat.  Add garlic; cook and stir 1 minute.  Add ground beef and sugar; season with salt and pepper.  Cook and stir until beef is no longer pink; drain fat.  Add tomato sauce and tomato paste; simmer 20 minutes, stirring occasionally.

Meanwhile, blend cream cheese and sour cream in medium bowl until smooth.  Add green onions and mix well.

Spread a little meat sauce in 2-quart casserole dish to prevent noodles from sticking.  Layer 1/2 of spaghetti, 1/2 of sour cream mixture and 1/2 of meat mixture.  Repeat layers.  Sprinkle on Parmesan cheese.  Bake at 350° for 35 minutes or until heated through.

*** This casserole can be frozen and baked later, however, thaw it in the refrigerator overnight and let it come to room temperature before baking.

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