Spaghetti Casserole

This is a yummy from, and while I'd rather forget where it came from (long story!), it's still a yummy recipe. It's a twist on a normal spaghetti dinner the makes it just different enough. But close enough that it's easy and usually you have the ingredients on hand.

This recipe is GREAT to give to someone who just had a baby as a quick fix meal. It freezes very well and reheats well too. As a matter of fact - I split mine between 2 small square pans this time and froze one for a meal on a night when I just don't feel like cooking. The other is in the fridge and will be baked up tonight. MMMMMMMM....cannot wait for dinner!!!


Spaghetti Casserole

8 oz spaghetti style pasta - cooked according to packaged directions
1 cup sour cream
1 lb ground beef (or turkey or chicken)
1 28 oz jar spaghetti sauce (or see my sauce recipe on another post and use 1 qt).
2 cups shredded mozzerella cheese


In a large sauce pan, brown ground meat. Add sauce and warm up.

Mix the spaghetti with the sour cream and press into the bottom of a 13 X 9" baking dish. Pour meat/sauce mixture over top. Sprinke Mozzarella Cheese overtop. Bake at 350 for 30 minutes - since everything is cooked it just needs to all "meld" together and the cheese melts.

Serve with salad and bread!