Spaghetti Pie

A deep-dish  beef-noodle casserole, many Midwesterners lovingly refer to this recipe as Spaghetti Pie. You can substitute plain tomato sauce and add 1/4 teaspoon of garlic powder, if desired.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 408
  • Calories from fat: 30%
  • Fat: 13.7g
  • Saturated fat: 7.3g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 28.4g
  • Carbohydrate: 39.9g
  • Fiber: 2.9g
  • Cholesterol: 67mg
  • Iron: 3.4mg
  • Sodium: 849mg
  • Calcium: 376mg

Ingredients

  • 1 pound ground round
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (8-ounce) cans tomato sauce with garlic
  • 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)
  • Cooking spray
  • 1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese

Preparation

  1. Preheat oven to 350°.
  2. Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the 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 at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.
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