Sunday, April 24, 2016

Spaghetti Casserole

Here's a great Family Casserole that everyone will love. It would be great to take to a Family Gathering, A Church Supper, a Block Party and maybe even a Picnic. This version is Vegetarian but you could make it with Ground Beef. I use Yves Vegetarian Meatless Ground.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Pan, Sprayed with a Vegetable Cooking Spray.

This can be made in a 9" or 10" Springform Pan. The presentation is nice. I prefer it served this way.

1 lb. of  Dry Spaghetti Noodles
4 TBS Butter, divided
1 1/2 Pounds of Yves Vegetarian Meatless Ground
1/2 C Diced Onion
1/2 C Diced Green Bell Pepper
1 - 8 oz. Can of Tomato Sauce
Salt and Pepper to taste.
8 oz. package of Cream Cheese, softened to room temperature.
1/4 C Sour Cream
8 oz. of Cottage Cheese

Cook Spaghetti according to package directions, Drain well.
Set aside.

In a Skillet on Medium High Heat:
2 TBS Butter
Meatless Ground
Sauté until browned.

Bell Pepper
Tomato Sauce
Salt and Pepper to taste.
Cook for 3 minutes, stirring constantly.
Remove from Heat.

In a small Mixing Bowl:
Cream Cheese
Sour Cream
Cottage Cheese
Stir to combine well.

Spoon half of the Spaghetti into the Casserole Pan.
Spread the Cheese Mixture evenly over the Spaghetti.
Top it with Half of the Sauce.
Add Remaining Spaghetti evenly over the Sauce.
Melt remaining 2 TBS of Butter and Drizzle evenly over the Spaghetti.
Spread remaining Sauce evenly over the top.

Cover with Foil.
Bake for 25 minutes.
Remove Foil and continue to Bake for 5 minutes.

Peace in the Kitchen!

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