You know what I always look for in a dinner recipe? It has to be easy to make. I am willing to compromise on a lot of things when it comes to cooking a meal, but I just don’t have the time or the energy to slave away in the kitchen for hours. Ok, maybe on the weekends but these crazy weeknights are for dishes I can put together in no time! In fact, it’s so easy, my neighbor told me her 10-year-old daughter made it all by herself.
See, I told you! This really is so easy, anyone could do it!
Ingredients
½ pound ground round
½ small onion, diced
⅛ teaspoon salt
⅛ teaspoon black pepper
1 (8-ounce) cans tomato sauce with garlic
¾ cups low-fat Daisy sour cream
¼ cup chopped green onions
1 ounce low fat Philadelphia cream cheese, softened
2 cups hot cooked spaghetti (about 4 ounces uncooked pasta)
4 ounces shredded 2% Mozzarella Cheese
Instructions:
Preheat oven to 350°.
Saute onion in a large nonstick skillet over medium heat until browned and it begins to look translucent, about 2-3 minutes. Crumble and cook ground beef until browned. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a low boil; reduce heat, and simmer for 10 minutes.
Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside.
Place the spaghetti noodles in a 1-quart casserole dish coated with cooking spray.
Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with mozzarella cheese.
Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.
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Quick tip: If you’re not a fan of mozzarella, you can substitute your favorite cheese.
Thank you Kimversations for this great photo.