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Baked Cream Cheese Spaghetti

I made this dish last year and apparently I forgot to blog about it. I wrote a review on Pinterest and saved it in my kid-friendly meals folder, then didn’t give it another thought. What a shame. It remember it was quite good and even Miss M. liked it. I didn’t have any “french fried onions” so I just left that out but it was still really yummy. The cream cheese really elevates this dish. I wouldn’t call this a diet recipe that’s for sure, but it would be a nice treat once in a while. You could probably get away with using light cream cheese but I’m not a big fan of the stuff. Go big or go home! 😀

Photo from “Life.Family.Love” blog

Baked Cream Cheese Spaghetti

1 lb. ground beef
8 oz. spaghetti, cooked to al dente, drained and set aside
1 (26.5 oz) jar spaghetti sauce (I used Ragu Garden Veggie)
1/2 cup chopped green pepper
1/2 cup chopped onion
1 small can sliced mushrooms, drained
1 (8 oz.) block cream cheese, softened
2 TBS. milk
Fresh grated Parmesan cheese
1 small can French Fried Onions

Preparation:
Preheat oven to 350 degrees. In a skillet, brown ground beef with salt and pepper (to taste), onion and peppers. Add spaghetti sauce and warm through. Set aside. In a medium bowl, combine cream cheese and milk. Add mushrooms. Spray an 8″ x 12″ baking dish with cooking spray and assemble dish beginning with a thin layer of spaghetti sauce, followed by cooked spaghetti noodles. Spread cream cheese mixture on top of noodles.Top with remaining spaghetti sauce and Parmesan cheese (to taste). Bake in a 350 degree oven for 25 minutes. Add French Fried onions and bake 5 more minutes.

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About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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