Friday 27 July 2007


1 lb ground beef
1/4 t salt
1/4 t black pepper
2 (8 oz) cans tomato sauce
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 oz) 1/3 less fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 oz uncooked pasta)
1 1/3 cups (5 oz) shredded reduced extra-sharp cheddar cheese
cooking spray
  1. Preheat oven to 350F
  2. 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.
  3. Combine sour cream, green onions, and cream cheese in a small bowl, and set aside
  4. Place the spaghetti noodles in a 2 quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese.
  5. Cover and bake at 350F for 25 minutes.
  6. Uncover; bake an additional 5 minutes or until cheese is bubbly

Yield: 6 servings

Calories: 408/serving

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