Two years ago, on our way down to my in-laws, we called to say that we were about 30 minutes away. They replied that they would have dinner waiting for us when we arrived. Panic set in. Our third child is a very picky eater that doesn’t do well with low blood sugar. With no time to stop and get him something, I turned to my son and told him that no matter what he must be polite, try whatever is put in front of him, and that we would get him something on the way back to the hotel later. When we arrived we were greeted with a casserole. A casserole? Within minutes, very fond memories of my earlier years came flooding back. I was nine or ten and I can remember clearly our family favorite was a taco casserole. How do decades slip away without ever having another casserole until now? All the adults in the room quickly scurried around the kitchen to get the kids’ meals on the table. Just as I was putting the last glass of water on the table I heard something that I had never heard before. ”May I have seconds please?” This simple request came from CJ? Really? My picky eater was asking for seconds. I must have the recipe and I need it now! So that is how the “Favorite Casserole” of my husband’s childhood has become “CJ’s Favorite Casserole” in our home. This post will not be tagged as “Healthy” but, none the less, it will be staying in our Winter recipe rotation and will be found under the tag of “Comfort”. I hope this makes your winter a little warmer. Enjoy!
CJ’s Favorite Casserole
- 1 7oz pkg spaghettini
- 1 tbs. Butter
- 1 1/2 pounds of ground beef
- 2 8oz cans Tomato Sauce
- 3oz of cream cheese
- 1/4 cup sour cream
- 1/2 pound cottage cheese
- 1/2 cup Scallions
- 2 tbs melted Butter
- Cook spaghettini & drain. Set aside.
- Saute beef in butter and drain fat.
- Add tomato sauce, salt and pepper to the beef.
- Remove the beef from the heat and stir in the cottage cheese. Set aside.
- Combine cream cheese, sour cream and scallions.
- Layer the cheese mixture and the spaghettini into two casseroles.
- Top both casseroles with the melted butter.
- Top both casseroles evenly with the meat mixture.
- Bake at 350 degrees for 45 minutes.
Ingredients
- 1 7oz pkg spaghettini
- 1 tbs. Butter
- 1 1/2 pounds of ground beef
- 2 8oz cans Tomato Sauce
- 3oz of cream cheese
- 1/4 cup sour cream
- 1/2 pound cottage cheese
- 1/2 cup Scallions
- 2 tbs melted Butter
- Cook spaghettini & drain. Set aside.
- Saute beef in butter and drain fat.
- Add tomato sauce, salt and pepper to the beef.
- Remove the beef from the heat and stir in the cottage cheese. Set aside.
- Combine cream cheese, sour cream and scallions.
- Layer the cheese mixture and the spaghettini into two casseroles.
- Top both casseroles with the melted butter.
- Top both casseroles evenly with the meat mixture.
- Bake at 350 degrees for 45 minutes.
Instructions
- Cook spaghettini & drain. Set aside.
- Saute beef in butter and drain fat.
- Add tomato sauce, salt and pepper to the beef.
- Remove the beef from the heat and stir in the cottage cheese. Set aside.
- Combine cream cheese, sour cream and scallions.
- Layer the cheese mixture and the spaghettini into two casseroles.
- Top both casseroles with the melted butter.
- Top both casseroles evenly with the meat mixture.
- Bake at 350 degrees for 45 minutes.
CEOoftheHouse.com, years in the making, almost never happened due to life's distractions and personal perfectionism, is a family lifestyle blog sharing TeamDuff's family adventures: recipes, travel, photography and everything else.
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