Spaghetti Pie Casserole
This spaghetti pie casserole is easy to make and is a perfect recipe to make ahead and pop in the oven when you get home from work. If it is refrigerated first, add at least 20 minutes to your cook time.
- 1 (8 ounce) package spaghetti
- 1 pound ground beef
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 (14 ounce) jar spaghetti sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 ounces reduced-fat cream cheese
- 1 (8 ounce) cup Daisy Brand Light Sour Cream
- 3 green onions, chopped
- 1 1/2 cups shredded cheddar, or Monterey Jack cheese
Adapted from tasteofhome.com
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 longer or until cheese is bubbly.
Yield: 8 servings.