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Baked Spaghetti by marie burnett serves: 12	No ratings Rating Details Rate this recipe Printable View Print Index Cards

This casserole is a standby for church suppers and other potluck functions. Keeping the cover on during most of the baking time keeps it moist.

Ingredients:

2 lbs

ground beef

2 ea

medium onions, chopped

2 cans

tomato sauce

1 can

sliced mushrooms, drained

1 tsp

garlic powder

1 tsp

dried oregano

2 ea

packages uncooked spaghetti

1 ea

package cream cheese, softened

2 cup

4% cottage cheese

1/2 cup

sour cream

2 tbsp

minced shives

1/4 cup

dry bread crumbs

1.50 tsp

butter, melted

Directions:

In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomato sauce, mushrooms, garlic powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minute, stirring occasionally.

Meanwhile, cook the spaghetti according to package directions; drain. In a small bowl, combine the cream cheese, cottage cheese, sour cream and chives; beat well. Place half of spaghetti in a greased 4-qt. baking dish. Spoon the cream cheese mixture evenly over top. Layer with remaining spaghetti and all of the beef mixture.

Toss bread crumbs and butter; sprinkle over the top. Cover and bake at 350 for 20 minutes. Uncover; bake 5-10 minutes longer until heated through.

Categories:

Main Dishes