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Creamy Spaghetti Casserole Recipe

"Cottage cheese is the secret to the sauce for this hearty main dish that my family calls 'Norwegian spaghetti'," says Denise Baumert of Dalhart, Texas.

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8-10 Servings
Prep: 15 min. Bake: 30 min.

Ingredients

1/2 cup sliced green onions
1/2 cup sliced celery
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons butter
8 ounces spaghetti, cooked and drained
3 cups cubed fully cooked ham
2 cups (8 ounces) shredded Monterey Jack cheese, divided
1 cup (8 ounces) sour cream
1 cup (8 ounces) 4% cottage cheese
1 cup frozen cut green beans, thawed
1 jar (2 ounces) diced pimientos, drained
1/4 teaspoon garlic salt
1/8 teaspoon pepper

Directions

In a large saucepan or Dutch oven, saute onions, celery and mushrooms in butter until tender. Add the spaghetti, ham, 1-1/2 cups Monterey Jack cheese, sour cream, cottage cheese, beans, pimientos, garlic salt and pepper; mix well.
Transfer to a greased shallow 2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until bubbly and the cheese is melted. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 each) equals 339 calories, 18 g fat (10 g saturated fat), 70 mg cholesterol, 883 mg sodium, 22 g carbohydrate, 1 g fiber, 20 g protein.

Creamy Spaghetti Casserole published in Taste of Home August/September 1999, p18

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