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Oven Spaghetti

 Oven Spaghetti
The rich, sour cream-coated noodles in this recipe resembles Stroganoff. Now that I'm cooking for two, I appreciate the fact that this dish yields only four servings.—Martha Sherman, New Holstein, Wisconsin
4 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

  • 1/2 pound ground beef
  • 1/4 cup chopped onion
  • 1/3 cup nonfat dry milk powder
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour, divided
  • 1 envelope onion soup mix, divided
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 cup water
  • 1/2 cup sour cream
  • 4 ounces spaghetti, cooked and drained
  • 1/2 cup dry bread crumbs
  • 1 tablespoon butter, melted

Directions

  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink; drain. Stir in milk powder, 2 tablespoons flour,
  • half of soup mix, salt and pepper; mix well.
  • Gradually add water. Bring to a boil. Cook and stir for 2 minutes or
  • until thickened; set aside. In a bowl, combine remaining flour and
  • soup mix with sour cream; stir until blended. Add the spaghetti.
  • Press onto the bottom and up the sides of a greased 1-qt. baking
  • dish. Spoon beef mixture into shell. Toss bread crumbs and butter;
  • sprinkle over beef mixture. Bake, uncovered, at 350° for 30

2 of 2

Oven Spaghetti (continued)

Directions (continued)

  • minutes or until heated through. Yield: 4 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.