Recipe by: Designs by Jeanne R
1 lb ground beef
1 medium onion, chopped
6 mushrooms, sliced
4 or 5 roasted Anaheim peppers, peeled & chopped
1/2 cup sour cream
1/2 cup cottage cheese
1 cup milk
8 oz Monterey Jack cheese
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1 teaspoon salt
1 teaspoon garlic, minced
1/4 to 1/2 teaspoon black pepper
3/4 lb spaghetti, cooked
In a large skillet, brown the ground beef, then drain. Using the same skillet, push the meat to one side and add the onion then mushrooms, and seasonings, cook until just done. Stir in the roasted green chilies and remove from the heat.
In a bowl, whisk the egg with the milk, then add the sour cream & cottage cheese. Combine the egg mixture with the cooled meat & vegetable mixture.
Preheat the oven to 375 F. Spray a casserole dish or 9″x13″ baking pan, spoon a little bit of sauce in the bottom of the pan, then layer with half the spaghetti, sauce, then half of the cheese. Repeat the layers. Cover with aluminum foil sprayed on one side with non-stick cooking spray. Keep the casserole covered the entire time to keep in the moisture. Bake for 40 – 45 minutes until done. Serve warm.
This makes a lot, and it’s a very hearty dish. You won’t need much in the way of sides, serve with bread and maybe a little side salad.
A note about roasted green peppers; If at all possible, peel the peppers without rinsing them to preserve that wonderful roasted flavor. 🙂