This blog is not all about Tot School although that has been my main focus lately because that is the part of my life that needs the most attention right now. Even before having Bubba I was not doing so well in the cooking dinner area and my husband can vouch for that. He has been so patient in having to come home some nights and make dinner for himself and M&M. This past week we had guests for dinner so I cooked up one of my favorite recipes: Spaghetti Pie. I got this recipe from my mom. Don't moms always have the best recipes? Thanks mom. This is one recipe that I can do almost from memory because I've made it so much. Here it is:
1 pound ground beef (I almost always use extra lean)
1/4 tsp. salt
1/4 tsp. black pepper
2 (8 oz.) cans tomato sauce with 1/4 tsp. garlic powder mixed in
1 1/2 c. low-fat sour cream
1/2 cup chopped green onions (Sometimes I leave these out because my hubby doesn't like them as much)
1/4 c. 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (8 oz. uncooked pasta) (I never measure, I just put a bunch in)
1 1/3 c. shredded cheddar cheese
Preheat oven to 350 degrees.
Cook meat in a large nonstick skillet over medium heat until browned. Drain well and return mean to pan. Stir in salt, pepper and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 mins. Combine sour cream, green onions and cream cheese in a bowl, set aside.
Place spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover with aluminum foil and bake at 350 degrees for 25 mins. Uncover and bake an additional 5 mins. or until cheese is bubbly.