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Spaghetti-And-Spinach Casserole Recipe

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This recipe for Spaghetti-And-Spinach Casserole, by , is from Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Latimer-Finethy
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. ground beef;
2 garlic cloves, minced;
1/2 tsp. salt;
1/2 tsp. pepper;
1 (26-oz.) jar spaghetti sauce;
1 tsp. Italian seasoning;
1 (10 oz.) package 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 13 x 9 inch baking dish. Sprinkle with half of Parmesan cheese; top with beef mixture and remaining Parmesan cheese. Bake at 350 for 30 minutes.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Bake 30 minutes.

Can substitute regular spaghetti noodles for wide egg noodles.

 

 

 

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