Seems like all I do lately is apologize for not blogging.
It's Gardening Season!
It's Canning Season!
It's Rental Season!
I'm popping in with a recipe and a quick exit! Canning pole beans and enjoying my role as Gramma today! The following recipe is what we're having for dinner alongside a great salad! Gotta use up those gorgeous cherry tomatoes and banana peppers coming out of the garden right now! I know this isn't my usual fare, but every now and then you've just gotta splurge! Having fresh fruit salad for dessert! Does that get me a pardon?!
Baked Cream Cheese Spaghetti Casserole
Preheat oven to 350 degrees
12 oz spaghetti
1 (28 oz) jar spaghetti sauce
1 lb ground beef
1 tsp Italian Seasoning
1 clove garlic, minced
8 oz cream cheese
1/2 c Parmesan Cheese, grated
In a skillet, brown the ground beef until cooked through, drain fat and stir in spaghetti sauce. Set aside.
Cook spaghetti according to package directions. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and garlic. Stir until cream cheese is melted and spaghetti is thoroughly coated.
Lightly grease a 9x13 pan. Spread small amount of meat sauce in bottom of dish. Add spaghetti mixture. Top with remaining sauce. Sprinkle with Parmesan. Bake for 30 minute until bubbly!
Click here for recipe from Plain Chicken !
I will be using a quart of spaghetti sauce I previously
canned which already has Italian Seasoning and garlic
in it. I'll also use ground venison. And, I'll likely
just mix the sauce with the spaghetti/cheese mixture
and put it all back into the skillet I browned the meat
in and pop it right into the oven!