04/11/2024
We made this meal last year, for a start of what to bring! I have modified it. I think I have everyone!
We have set our next cooking session for Wednesday, April 17th at 4 pm.
Ingredient List for Baked Spaghetti, Peas and Carrots, and Garlic Knots with Dessert TBD (Betty’s choice)
Veda - 1 box spaghetti noodles
Nada - 2 lb lean ground beef
Diana - 1 small onion, diced
Diana - 2 jars pasta sauce sauce
Nada - 1/2 tsp garlic powder
Nada - 1 cup sour cream
Nada - 1 egg
Shirley - 1/2 cup grated Parmesan cheese
Nada - 2 tbsp milk
Mary Lou - 2 cups shredded mozzarella cheese
Instructions
Preheat oven to 350 degrees and lightly grease a 9×13 baking dish set aside.
Bring a pot of well-salted water to a boil. Cook noodles, stirring occasionally until cooked through and firm to the bite, about 12 minutes. Drain. Place noodles into bottom of prepared pan.
Meanwhile, in a large skillet over MEDIUM heat, cook and stir ground beef and onion until browned and onions are soft. Drain off any excess grease. Stir in marinara sauce and garlic powder, salt and pepper.
In a bowl, combine the sour cream, egg and Parmesan cheese. Spread over the top of the spaghetti noodles. Sprinkle on 2 cups of mozzarella cheese.
Top with meat sauce and remaining cheese. Cover with foil. Bake in preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, until cheese is melted and bubbly.
Peas and Carrots
Shauna - 2 - Large bags frozen peas and carrots
Shauna - 1 small onion
Candy - 4 slices of bacon
Candy - 2 Tablespoons brown sugar
Carol - Garlic Knots for 10
Betty - Dessert for 10 - make at home, we can cut and package. Betty has volunteered to make dessert or cookies.
