Spaghetti. A staple in our house and I'm sure at many others.
It's my go to meal when I am not feeling very inspired in the kitchen, or when I decide to mess with the Menu Plan because what sounded really good two weeks ago when I wrote it up, is just not sounding that great this particular night.
But just like many other staples, there are a gazillion variations, so I'm always up for different ways to make good ol' spaghetti. This one comes from Salad in a Jar, go on over and check out her website, she has some really good recipes.
8 ounces uncooked spaghetti
1 pound ground beef
1 large can spaghetti sauce (26.5 ounces)
1 tablespoon butter
1/2 cup chopped green peppers (I usually omit or substitute red peppers)
1/3 cup chopped onions
8 ounces cream cheese
2 tablespoons milk
Fresh grated Parmesan cheese
French Fried Onions (small can)
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 and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.
Add cream cheese and milk to vegetables and stir well.
Using a 10 x 6 dish, assemble in the following order:
Thin layer of meat sauce on the bottom of the casserole dish.
Cream cheese/vegetable mixture
Parmesan Cheese (amount subject to your own taste)
French Fried Onions (added during last 5 minutes of cooking)
Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)
Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking.