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Oven Spaghetti

By: Martha Sherman

"The rich, sour cream-coated noodles in this recipe resembles Stroganoff. Now that I'm cooking for two, I appreciate the fact that this dish yields only four serving.--Martha Sherman, New Holstein, Wisconsin"

Rate/Review | Read Reviews (2)

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/2 pound ground beef
1/4 cup chopped onion
1/3 cup instant nonfat dry milk powder
3 tablespoons all-purpose flour, divided
1 (1 ounce) envelope onion soup mix, divided
1/2 teaspoon salt
Dash pepper
1 cup water
1/2 cup sour cream
4 ounces spaghetti, cooked and drained
1/2 cup dry bread crumbs
1 tablespoon butter or margarine, melted

Directions

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in milk powder, 2 tablespoons of flour, half of the soup mix, salt and pepper; mix well. Gradually add water. Bring to a boil. cook and stir for 2 minutes or until thickened; set aside. In a bowl, combine remaining flour and soup mix with sour cream; stir until smooth. Add the spaghetti. Press onto the bottom and up the sides of a greased 1-qt. baking dish. Spoon beef mixture into shell. Toss bread crumbs and butter; sprinkle over beef mixture. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through.