I didn't put the date when I copied the Spaghetti Casserole so I'm putting the recipe. I think it came from an older Newsletter, before I was including that information when I copied. This is a rich tasting casserole, and next time I would probably just mix the hot cooked spaghetti with the cream cheese and sour cream instead of layering. Would be easier, and wouldn't affect the taste. I hope you enjoy. Doris, S. Indiana (bitter cold & windy today)

Spaghetti Casserole

2 Tab butter or margarine
1 clove garlic
1 teaspoon sugar
1 teaspoon salt
Pepper to taste
1 ½ lb ground beef
2 8 oz. cans tomato sauce
1- 7 or 8 oz. package spaghetti
1- 3 oz cream cheese softened
1 ½ cup sour cream
6 green onions chopped tops and all
8 oz Cheddar cheese. Grated

Put margarine or butter in cold skillet. Add garlic and mash with sugar, salt and pepper. Cook until butter is melted. Then add meat and brown. Drain is desired. Place back in skillet and add tomato sauce and simmer uncovered for 20 minutes.

You can add Italian seasoning, like marjoram, thyme, oregano, basil etc.
Cook spaghetti according to package directions. Combine cream cheese, sour cream and green onions. Place cooked spaghetti in a greased 13x9 in casserole. Top with the cream cheese minute and then the meat. Sprinkle cheese on top.

Bake uncovered until hot and bubbly, about 30 min in a 350 oven.
Heather

http://www.nancyskitchen