Thursday, November 10, 2011

Layered Spaghetti Casserole

I have been so busy lately, there's almost no time to blog anymore. And I see a nice blogging break in my future due to reasons that I can't disclose just yet. Just when I was gettin' used to 2011--BAM! it's almost over. I've been preparing things for our Thanksgiving dinner. Cleaning the house and decorating for Christmas. It's been an amazing year!

However, I came across this recipe and lemmetellya it's easily one of the most amazing spaghetti recipes you will ever make. If you don't believe me, just try it.

The creamy layer of cheese mixed with veggies is my favorite part, next time
I think I'll make a little more of that layer. Yum!!

8 ounces uncooked spaghetti
1 pound ground beef
1 large can spaghetti sauce (26.5 ounces)
1 tablespoon butter
1/2 cup chopped 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. (If you don't want to use the microwave, you can easily saute the veggies and add softened cream cheese, mix well.)
Add cream cheese and milk to vegetables and stir well.

Layer in your casserole dish in the following order:

Thin layer of meat sauce on the bottom of the casserole dish.
Cream cheese/vegetable mixture

Spaghetti sauce

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.)

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