Upsidedown Spaghetti

1 lb. ground beef
8 oz. cream cheese
1 cup sour cream
cooked angel hair noodles
mozzarella
parmesan cheese
1 can/jar spaghetti sauce

Brown ground beef and mix with cream cheese and sour cream. Spread in the bottom of a 9X13 dish. Place cooked noodles (I suppose you could use whatever noodles you want) Top noodles with grated mozzarella and sprinkle with parmesan. Pour spaghetti sauce over the top. Bake @ 325 for 1 1/2 hours.

Some friends brought this to us as I was convalescing and we all loved it. It is way easy but you need to plan ahead because it takes awhile to bake.

Baked Spaghetti

1 C. chopped onion

1 lb. browned ground beef

1 C. chopped green pepper

12 oz. cooked spaghetti noodles

1 tbsp. butter

2 C. shredded cheese

1 28 oz. can diced tomatoes

1 can cream of mushroom soup

1 can olives(sliced)

1/4 C. water

2 tsp. oregano

1/4 C. parmasan cheese

Directions:

In a large skillet, saute onions and green pepper in butter until tender.

Add tomatoes, olives and oregano.

Add browned ground beef.

I add a little more canned spaghetti sauce to make it saucier.

You can add mushrooms if you want. The soup is enough for us.

Simmer uncovered for 10 min.

Put half of cooked spaghetti noodles in 9X13 pan.

Top with half of sauce, sprinkle with cheese.

Repeat layers.

Mix soup and water until smooth. Pour over casserole and sprinkle with parmasan cheese.

I know the soup on top sounds a little weird, but it totally makes it. It just makes everything creamy. If it seams to freek your family out, you can just mix it in the sauce and they'll never know it's there. It works better to spread it on top though. This is a really good change from the basic old spaghetti our families all get sick of. It's really yummy with Wendi's breadsticks.