First of all, it has cheese. We all know that ground beef and cheese go together like crazy!
Second, it's a different take on the traditional spaghetti pie.
Third, we were having a "Pasta and Music" night at church, and this casserole fit the bill.
What is a "Pasta and Music" night? At our church we have a lot of talented musicians. Everything from fiddle to banjo to drums. People with great singing voices, people who love to learn new instruments, and even a professional musician or two.
For the Pasta and Music night, we have a carry-in supper of - you guessed it - pasta dishes, salads and bread, followed by a jam session. We learn a few new songs, enjoy the talent, and get to know our fellow church-members a little bit better.
Daughter Carrie played her ukulele on some numbers, and her bass on others. Oh, what is that I see on her ring finger? Could it be an engagement ring? Less than seven weeks until the wedding!
On to the recipe -
Spaghetti Pie Casserole
(serves 8 - or you can double the recipe like I did!)
1 8-ounce package spaghetti
1 pound ground beef
1/4 cup onion, chopped
2 garlic cloves, minced
1 14-ounce jar prepared spaghetti sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces cream cheese, softened
1 cup sour cream
1 1/2 cups (6 ounces) shredded cheddar/Monterey Jack cheese
Cook the spaghetti according to the package directions, then drain.
|I used a nice green onion I received in my Bountiful Baskets |
delivery last week.
Meanwhile, brown the ground beef, and then drain. Return the ground beef to the pan and add the onion and garlic. Continue cooking until the onion is soft.
Stir in the spaghetti sauce, salt and pepper (I left the salt out) and heat until bubbly.
For the next step, stir the softened cream cheese and sour cream together in a bowl.
Now to put it together:
In a greased baking dish (11" x 7"), spread the spaghetti in the bottom, then spread the cream cheese mixture over the top.
Add the ground beef/tomato sauce mixture on top.
Bake, covered, at 350° for about 25 minutes. Remove the cover, sprinkle with the cheese, then back for an additional 5-10 minutes or until the cheese is melted and bubbly.
I'm sorry I don't have a picture of the finished casserole. It was delicious!
While you're enjoying the casserole, I'm going to take you on a little trip.
We quite often explore the Black Hills on Mondays - and you know I love the Hills. But we also live at the edge of the prairie.
|Bear Butte. I took this picture from the north, about|
twenty miles from the butte.
Not as tall as Bear Butte, and much rockier, but worth the drive to see. And if you need something to help with the perspective of the size of this butte, those little black things in the foreground are Angus steers.
There is nothing, absolutely nothing, like the open prairie.
This is high-plains prairie. Vast. Open.
And silent. You can't imagine the silence of so much open prairie. No cars. No trucks, No airplanes.
No music. No voices. No children arguing or dogs barking.
Only the wind in the grasses and the song of the Western Meadowlark.
Follow this link, scroll down to the bottom of the page and click on the sound bites in the bottom right-hand corner. Western Meadowlark.
|Photo credit: Nelson Draper|
Do you see why people say that South Dakota is "miles and miles of miles and miles?"
The prairie makes me smile.
For our discussion today - if you had the choice, would you live on the prairies or in the mountains? Or like me, would you have a hard time choosing?
Jan Drexler loves her family, her home, cooking and just about anything made by hand. But she loves her Lord most of all.
Stop by Jan's website to learn more about her books: www.JanDrexler.com.