Casseroles

Spaghetti Bake

592

A deliciously different twist on regular spaghetti! This recipe makes two 9 x 13 casserole pans. You can easily freeze one & defrost one night for a quick, weeknight dinner!

18
FILLING:
3 eggs, beaten
1 cup sour cream
1/2 cup Parmesan Cheese
1 cup Mozzarella Cheese

1 lb Spaghetti Noodles, cooked and cooled


SAUCE:
1 small onion, diced
1 1/2 lbs Ground Chuck, seasoned with salt, pepper and garlic powder,
1 - 24oz can Spaghetti Sauce, your choice
1 - 12oz can diced tomatoes, drained
1/2 tsp basil
1/4 tsp oregano
salt, pepper and garlic powder, to taste

TOPPING:
additional 1 1/2 cups Mozzarella Cheese
and 1/2 cup Cheddar Cheese
In a large bowl, mix eggs, sour cream and cheeses well. Toss in cooked, drained, cooled noodles. Divide in two and place 1/2 in each of 2 greased 13X9 casserole dishes. Preheat oven to 350 degrees. Brown seasoned ground chuck along with diced onion, real diced, jarred garlic, & salt & pepper to taste. Then drain off any excess grease. Combine with the above sauce ingredients and simmer 10 to 15 minutes. Divide in two, and top each 9 x 13 noodle mixture with the beef sauce. In a bowl, mix the 2 1/2 cups mozzerella cheese with the 1 1/2 cups cheedar cheese. Divide this in two as well, topping each 9 x 13 with a generous amount of mixed cheeses . Bake at 350 degrees for about 40 minutes or until golden brown and bubbly. Slice and serve... maybe with some toasty garlic bread!
Nutritions

Calories
241

Sodium
228mg
9% DV

Fat
8g
13% DV

Protein
19g
38% DV

Carbs
19g
6% DV

Fiber
1g
4% DV

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Our No-Bake Peanut Butter Cheesecake is the perfect dessert for a hot day or when you need an easy dessert. This peanut butter cheesecake is served cold, so it’s perfect when you need a cold treat. With an Oreo crust and a creamy peanut butter center, it’s sure to be a crowd pleaser! Ingredients needed ...

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