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Tuesday, November 6, 2012

SPAGHETTI CASSEROLE

Layered spaghetti casserole ....

Serves: 8 to 10
Ingredients
  • 10 ounces uncooked spaghetti
  • 1 pound ground beef
  • 1 large can spaghetti sauce (26.5 ounces)
  • 1/2  cup red wine
  • 1 tablespoon butter
  • 1 tsp minced garlic
  • ⅓ cup chopped onions
  • 1 cup sliced mushrooms
  • 8 ounces cream cheese(Softened)
  • 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 in large skillet. Drain excess grease. Add spaghetti sauce and wine and heat on low to a simmer.

Add onions, mushrooms, garlic, and butter to another small saucepan. Simmer on low until  onions are translucent and soft.
Add  softened cream cheese and milk to same skillet as onions, and mushrooms and stir well.


Using a 12 x 8-inch (I used a 9x9 deep ) baking dish layer in the following order: thin layer of spaghetti sauce, cooked spaghetti, cream cheese/vegetable mixture, remaining spaghetti sauce,  and Parmesan cheese.



Cover with foil, and bake at 350 degrees for 25- 30 minutes.


Remove foil . Top with french-fried onions (optional, but it is much better) and continue baking 5 more minutes. Careful!!....don’t let them onions burn if choosing to use them.
      * NOTE: YOU CAN ALSO MAKE THIS VEGAN BY OMITTING THE BEEF



             Serve with garlic bread and salad ...              

                             Bon Appetite!!