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Spaghetti Pie Casserole

Spaghetti Pie Casserole
My family adores this casserole. It's old-timey comfort food. —Patricia Lavell, Islamorada, Florida
8 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

  • 1 package (8 ounces) spaghetti
  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 jar (14 ounces) spaghetti sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 ounces reduced-fat cream cheese
  • 1 cup (8 ounces) reduced-fat sour cream
  • 3 green onions, chopped
  • 1-1/2 cups (6 ounces each) shredded cheddar-Monterey Jack cheese

Directions

  • 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
© Taste of Home 2013

2 of 2

Spaghetti Pie Casserole (continued)

Directions (continued)

  • longer or until cheese is bubbly. Yield: 8 servings.
Nutrition Facts: 1 piece equals 396 calories, 20 g fat (11 g saturated fat), 73 mg cholesterol, 622 mg sodium, 31 g carbohydrate, 2 g fiber, 23 g protein.
© Taste of Home 2013