Spaghetti Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 oz. Vermicelli noodles
8 oz. Sour Cream (you can use light but not fat free)
6 oz. Creme Cheese (you can use light but not fat free)
1lb. Ground Chuck (you can use something less than 80/20 but don’t go down too far or there will be no taste)
1 1/2 Jars Spaghetti Sauce (I like to use a jar of Tomato Basil and then 1/2 jar of another flavor)
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Directions: |
Directions:Preheat oven to 350.
Set out the creme cheese to soften (unwrap and cut into pieces to help it along).
Bring a large pot of water to boil with a 1/4 tsp. salt.
Add noodles and cook according to directions.
Drain
While the water is coming to a boil, brown your ground meat in a non-stick pan till there is no pink left. Drain any fat then add your sauce and simmer while your noodles are cooking.
Throw creme cheese in bottom of hot pot and then add the drained noodles on top.
Add sour cream.
Mix thoroughly.
Spoon mixture into a 9x13 casserole dish and lightly press to even.
Add meat sauce on top and bake for 30 minutes loosely covered with foil.
It’s great to make ahead a day or so; it tastes even better after a day. It freezes well too. If you make ahead, go ahead and bake it and then cool completely before putting in the refrigerator. Baking it sets the sauce so it’s not sloshy. Just reheat covered with foil at 350 for 20/30 minutes till hot. If you set your dish out on the counter 20 to 30 minutes before putting in the oven, it won’t take as long to reheat. |
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