This was really good -- and our family doesn't typically eat / enjoy casseroles! It was also perfect because I just happened to have enough ingredients to make half of this recipe, which was plenty for our family of four. In fact, we still had some leftover, and I wouldn't recommend making enough to plan on leftovers for a meal. It tasted much better straight out of the oven than re-heated today.
Ingredients (I halved the following recipe):
- 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 omitted because I didn't have these)
- 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 (I omitted) and butter in small glass bowl. Cover and microwave 1 minute on high (or until soft).
- Add cream cheese and milk to vegetables and stir well.
- Using a 9x12-inch baking dish (8x8 for half the recipe), assemble in the following order: thin layer of spaghetti sauce, cooked spaghetti, cream cheese/vegetable mixture, remaining spaghetti sauce, Parmesan cheese.
- 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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