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.
Recipe and image courtesy of Grumpy’s Honeybunch.
