"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Spaghetti and Spinach Casserole Recipe

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This recipe for Spaghetti and Spinach Casserole, by , is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Kelly Kirk
Added: Thursday, May 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. ground beef
2 garlic cloves, minced
1/2 Tbsp.salt
1/2 Tbsp. pepper
1 (26 oz.) jar spaghetti sauce
1 Tbsp. Italian seasoning
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
2 cups (8 oz.) shredded Monterey Jack cheese
1 1/2 cups sour cream
1 large egg, lightly beaten
1 tsp. garlic salt
8 oz. wide egg noodles, cooked
1 1/2 cups (6 oz.) shredded Parmesan cheese
.

Directions:
Directions:
Cook first 4 ingredients 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 and Italian seasoning. Combine spinach and next 4 ingredients. Fold in noodles, and spoon mixture into a lightly greased 9 X 13 baking dish. Sprinkle with half of Parmesan cheese; top with beef mixture and remaining Parmesan cheese. Bake at 350 for 30 minutes or until bubbly and golden.

Number Of Servings:
Number Of Servings:
8 -10
Preparation Time:
Preparation Time:
20 Min. Bake 30 Min.

 

 

 

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