Nothing beats comfort food during these trying times.
One of our Taylor Family YMCA members shared this lighter version of a deep-dish beef casserole favorite. Mom says this is a family favorite!
1 lb. lean ground beef or ground turkey
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic or substitute plain tomato sauce with 1/4 tsp of garlic powder
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese
Preheat oven to 350°. Brown meat in a large nonstick skillet over medium heat. Then stir to crumble. Drain and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil. Reduce heat and simmer for 20 minutes. Combine sour cream, green onions and cream cheese in a small bowl. Place the cooked spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake for 25 minutes. Uncover and bake 5 more minutes until cheese is bubbly.
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