Thank you for this recipe. I made it today for my husband who was coming home for a day from trucking. He raved and raved. But as usual I used it as a skeleton and changed the following...
1. I didn't measure out the sour cream and cream cheese exactly. I just blended a medium container of SC and 8 oz of CC. Much easier!
2. I used the 1 lb of spaghettie and added some broken pieces of lassagna I had.
3. I used 1 lb ground chuck AND 1 lb. roll of sage flavored sausage. I fried it together throwing in the green pepper and 4 cloves of garlic. I also used lots of spices to heat it up like cumin, oregano, garlic salt, seasoned pepper, pepper corn ? (like used at pizza hut to sprinkle on) and minced onion.
4. I bought 8 oz mozzarella and 8 oz sharp chedder and used all but 2 oz from each.
It was delicious!! Since I baked it in a 14x11 pan, there were leftovers of the noodles and meatsauce. There was no extra sour adn cream cheese. I added the noodles to the sauce and froze for spaghetti later. I bagged and froze the leftover pie too.
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Thank you for this recipe. I made it today for my husband who was coming home for a day from...