Spaghetti Pie

Makes 6 servings

Can make this deep-dish casserole the day before and then stick in to the oven after work. Leftovers are great too. Allow extra cooking time (15-20 min) if refrigerated.

ingredients

1 lb ground round
1/4 t. salt
1/4 t. pepper
2 (8 oz) cans tomato sauce with garlic
1 1/2 c. low-fat sour cream
1/2 c. chopped green onions
1/4 c. (2 oz) 1/3rd less fat cream cheese, softened
4 c. hot cooked spaghetti (about 8 oz uncooked)
Cooking spray
1 1/3 c. (about 5 oz) shredded reduced fat extra sharp cheddar cheese

directions

Preheat oven to 350 degrees. Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well and return meat to pan. Stir in salt, pepper and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-qt casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350 degrees for 25 minutes. Uncover, bake an additional 5 minutes or until cheese is bubbly.

Source: Shannon