Spaghetti Casserole is the "signature dish" of a local private elementary school. This particular school sometimes runs food stands at events, and the parents bake pan after pan of the stuff and sell it by the slice. A few years back, the store where I teach hosted some major scrapbooking events, and the school was often there with their famous Spaghetti Casserole. A couple of times, I happened to be passing by as the food stand was closing for the day, and I was able to purchase an entire pan to take home.
Eventually I got the recipe, and now I can make it anytime I want! It may seem long, but it doesn't take much time to prepare. And it is so good! It's similar to lasagna but with a little more pizazz. It's a great recipe to serve to kids. And the leftovers keep very well...it's even better then next day!
8 oz spaghetti noodles (break in half before cooking)
¼ cup Parmesan cheese
1 T parsley leaves
2 T butter
1/2 cup frozen chopped onion
½ cup sour cream
½ lb ground beef
½ lb sausage
1 large jar spaghetti sauce
1 cup mozzarella cheese
1 cup mozzarella cheese on top – more if you like
Cook noodles as directed. Mix in bowl with egg, Parmesan cheese, and parley leaves. Set aside as Layer 1.
Sauté onions in butter. Take off heat and mix in sour cream. Set aside as Layer 2.
Brown ground beef and sausage; chop meat finely while cooking. Drain, then mix in sauce and cheese. Set aside as Layer 3.
In a 9x13 pan, start with ½ of Layer 1 – spread evenly over bottom of pan. Spread ½ of Layer 2 over Layer 1 (this acts like glue). Cover with ½ of Layer 3. Repeat with remaining ingredients in order: Layer 1, Layer 2, Layer 3. Top with mozzarella cheese.
Bake at 350 degrees for 30-40 minutes.
If freezing, cover with foil and freeze. Thaw in fridge for 12 hours. Follow baking instructions above.