Spaghetti Casserole

This is another main dish I tried this week from The Star of Texas Cookbook.  It was tasty and very easy.

A few notes...

• Like many casseroles, I would classify this as comfort food...lots of cheese and not very healthy.  However you could easily lighten it up a little.  You could use lite cream cheese and sour cream.
• Also, like many casseroles, I think this tasted better the second day.
• I used the recipe to make two small pans and froze one (instead of making one 9 x 13 pan).
• My UK adaptation...I can't find tomato sauce here, so I diluted "double concentrate tomato puree" to make tomato sauce.

2 T butter
1 clove garlic
1 t sugar
1 t salt
Pepper to taste
1.5 lbs ground beef
16 oz tomato sauce
8 oz spaghetti
3 oz cream cheese, softened
1.5 cups sour cream
6 green onions, chopped
8 oz cheddar cheese, grated

1.  Preheat oven to 350F.

2.  Put the butter in a cold skillet.  Add garlic, and mash with sugar, salt and pepper.  Cook until butter is melted, then add meat and brown.

3.  Add tomato sauce and simmer uncovered for 20 minutes.

4.  Cook spaghetti according to package direction.

5.  Combine cream cheese, sour cream and green onions.

6.  Place spaghetti in a 9x13 dish.  Top with cream-cheese mixture and then meat mixture.  Sprinkle cheddar cheese on top.

7.  Bake uncovered for about 30 minutes.