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Spaghetti & Spinach Casserole Recipe

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This recipe for Spaghetti & Spinach Casserole, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Don & Carol Blalock
Added: Monday, July 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. gound beef
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1 26 oz jar spahetti sauce
1 10 oz. pkg. frozen chopped spinach
2 cups shredded Monterey Jack cheese
1 1/2 cups sour cream
1 large egg, slightly beaten
1 tsp. garlic salt
8 oz. wide egg noodles, cooked
1 1/2 cups shredded Parmesan cheese

Directions:
Directions:
Cook ground beef, cloves, salt and pepper in a large non-stick skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce . Combine thawed and drained spinach with Monterey Jack cheese, sour cream, egg, and garlic salt. Fold in cooked noodles and spoon mixture into a lightly greased 13" x 9" baking dish. Sprinkle with half of Parmesan cheese; top with beef mixture and remaining Parmesan cheese. Bake at 350 degrees for 30 minutes.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Jill made this for her Dad's birthday one year and we all loved it. It is time consuming, but she made it in stages while she was studying.

 

 

 

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