Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spaghetti Supreme
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- #55515
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 package (7 ounce size) spaghetti pasta
1 1/2 pound venison or ground beef
1/2 pound Italian bulk sausage
1 jar (16 ounce size) spaghetti sauce
1 package (8 ounce size) cream cheese, softened
1/2 cup sour cream
1 cup cottage cheese
1/3 cup chopped green onions
2 tablespoons margarine, melted
1 1/2 cup shredded mozzarella
salt and pepper, to taste
directions
Cook spaghetti according to package directions and drain. Brown meat, stir in spaghetti sauce, salt and pepper. Removed from heat. Combine cottage cheese, cream cheese, sour cream and green onions.
In a 9x13" pan layer half of the spaghetti and cover with all the cheese mixture. Add remaining spaghetti, pour melted margarine over top. Spread meat sauce over top. Spread mozzarella over top.
Cover and chill. Casserole can be refrigerated for up to 24 hours. The longer it sets in refrigerator the better the flavor.
Remove 5-10 minutes before baking. Bake in 350 degrees F oven for 45 minutes or until hot and bubbly. This dish freezes and reheats well.
added by
tastycaroline
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 8, 2013
My mother used to make something almost exactly like this. Made it last night and it really brought back memories! Definitely not a diet dish lol but so good. Real comfort food.