Paulette Vickery's Recipes

Spaghetti Casserole

main dish, meats

2 tablespoon butter
2 each cloves garlic, minced
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 lb ground beef
1 can tomato sauce, 16 oz
1 pkg spaghetti, 8 1/2 oz
1 pkg cream cheese, 3 oz
1/2 cup sour cream
6 each green onions, chopped
1 1/2 cup shreaded cheddar cheese

In 4 quart cooking pot, cook spaghetti in rapidly boiling salted water until just done. Do not over cook, as spaghetti will be mushy. Drain, and set aside for later use. In mixing bowl, combine softened cream cheese, sour cream, and chopped green onions. Set aside for later use. In large skillet, brown ground beef. Drain. Place butter in skillet. Add minced garlic, sugar, salt, and pepper. Mix butter, garlic, sugar, and spices until thoroughly combined. Cook garlic mixture until butter is melted. Add ground beef, and tomato sauce. Simmer, uncovered, 20 minutes. Place cooked spaghetti in greased 9 by13 inch baking dish. Spread cream cheese mixture evenly over spaghetti. Top with meat mixture. Sprinkle with cheddar cheese. Bake uncovered, at 350 degrees, 30 minutes, or till casserole is hot and bubbly.

Yield: 8 servings





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