Thursday, June 3, 2010

Spaghetti Casserole

I know this isn't the best picture but I promise this is really good. You only need about half of the sauce that this recipe calls for. So instead of halving it, I just use half of the sauce for this recipe and then freeze the rest. Then I can either make spaghetti, lasagna, or another batch of this. 

Printable Recipe

Spaghetti Casserole
1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2-3 cloves garlic, minced
2 cups beef broth
1 (14.5 oz.) can diced tomatoes, undrained
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
1 1/2 tsp basil
1 1/2 tsp oregano
1 cup sliced mushrooms
1 can sliced olives
2 Tbsp sugar
2 cups mozzarella cheese
1 cup sour cream
1 cup cottage cheese
4 oz. cream cheese, softened
1/2 cup parmesan cheese
12 oz. spaghetti

Brown ground beef with onion, green pepper, and garlic; drain. Add beef broth and bring to a boil; reduce heat. Add tomatoes, tomato paste, tomato sauce, and seasonings. Bring to a boil and reduce heat. Add mushrooms, olives, and sugar. Simmer while spaghetti is cooking. Mix cream cheese, sour cream, cottage cheese, and parmesan cheese together. Spread in a 9x13 baking dish. Place cooked spaghetti on top of cheese mixture. Pour half of the sauce on top. Top with mozzarella cheese. Cover and bake at 325 for 30-40 minutes. Remove cover and place under the broiler for 5 minutes until the cheese is lightly browned. 

Serves 8

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