1 box whole wheat spaghetti, cooked al dente
1 pound turkey ground (you can use lean ground beef)
1 large can spaghetti sauce (26.5 ounces)
1 tablespoon butter
1/2 cup chopped red peppers
1/3 cup chopped onions
8 ounces fat free cream cheese
2 tablespoons fat free milk
Fresh grated Parmesan cheese
French Fried Onions (small can)
Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
Brown turkey ground. Add spaghetti sauce to skillet and heat.
Combine onions, peppers and butter in pan and sauté until soft. Add cream cheese and milk to vegetables and stir well.
Using a 9x13 dish, assemble in the following order:
Thin layer of meat sauce on the bottom of the casserole dish.
Cream cheese/vegetable mixture
Parmesan Cheese (amount subject to your own taste)
French Fried Onions (added during last 5 minutes of cooking)
Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)
Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking.
recipe adapted from Salad in a Jar