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! This really is so easy, anyone could do it! And that’s why I intend to have my kids help me out in the kitchen when I’m making this – maybe next time they can make it for me and I don’t even need to participate, haha!
Ingredients
½ pound ground beef
½ yellow onion, diced
⅛ teaspoon salt
⅛ teaspoon black pepper
1 (8oz) can tomato sauce with garlic
¾ cups low-fat Daisy sour cream
¼ cup chopped green onions
1 oz low fat Philadelphia cream cheese, softened
2 cups hot cooked spaghetti (about 4 oz uncooked pasta)
4 oz shredded 2% Mozzarella Cheese
Instructions:
Preheat oven to 350F. Cook the spaghetti according to package instructions.
Saute the chopped onion in a large skillet over medium heat until it begins to look translucent, about 2-3 minutes. Crumble and cook ground meat 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.
Mix together the sour cream, green onions, and cream cheese in a small bowl, and set aside.
Place the cooked 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.
