Oven Spaghetti

Name: Oven Spaghetti
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings.
Ingredients: 1/2 pound ground beef; 1/4 cup chopped onion; 1/3 cup nonfat dry milk powder; 3 tablespoons 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

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

Ingredients

1/2 pound ground beef
1/4 cup chopped onion
1/3 cup nonfat dry milk powder
3 tablespoons 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 minutes or until heated through.

Originally published as Oven Spaghetti in Taste of Home Ground Beef Cookbook-Book