Scooter’s Spaghetti Casserole

Scooter’s Spaghetti Casserole
I found this recipe over at Salad in a Jar through Pinterest.
This recipe turned out pretty good. The french fried onions give it bite, while the sour cream gives it a smooth richness. It makes a lot, probably serves about 6-7 people with no problem and goes well with a side salad. I did substitute spaghetti with rotini because I didn’t have any spaghetti on hand. I’m sure most pasta would work here.
I probably wouldn’t make this again, only because it just seemed like a lot of work for a simple casserole.

Scooter’s Spaghetti Casserole Ingredients

Scooter’s Spaghetti Casserole Step One

Scooter’s Spaghetti Casserole Step Two

Scooter’s Spaghetti Casserole Step Three

Scooter’s Spaghetti Casserole Step Four

Scooter’s Spaghetti Casserole Step Five

Scooter’s Spaghetti Casserole Step Six

Scooter’s Spaghetti Casserole Step Seven

Scooter’s Spaghetti Casserole Step Eight

Scooter’s Spaghetti Casserole

Scooter’s Spaghetti Casserole

Ingredients

8 ounces uncooked spaghetti
1 pound ground beef
1 large can spaghetti sauce (26.5 ounces)
1 tablespoon butter
½ cup chopped green peppers (I usually omit or substitute red peppers)
⅓ cup chopped onions
8 ounces cream cheese
2 tablespoons milk
Fresh grated Parmesan cheese
French-fried onions (small can)

Instructions

Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.

Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.

Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.

Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.)

Using a 12 x 8-inch baking dish (or something close), assemble in the following order: thin layer of spaghetti sauce, cooked spaghetti, cream cheese/vegetable mixture, remaining spaghetti sauce, parmesan cheese (amount subject to your own taste)

Bake at 350 degrees for 25 minutes. Top with french-fried onions and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)

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