1 pound ground beef
2 cups spaghetti sauce
1 teaspoon celery salt
1/4 teaspoon black pepper
8 ounces cream cheese, softened
1 cup cottage cheese
1/2 cup sour cream
1/4 cup fresh parsley, minced or 1 1/2 teaspoons dried
1 lb. elbow macaroni, cooked
Cook beef until browned; drain. Add spaghetti sauce, celery salt and pepper. Cook for 10 minutes to blend flavors.
In a medium bowl, beat together the cream cheese, cottage cheese, sour cream and parsley until smooth.
Layer half the macaroni in a baking dish, top with all of the cheese mixture and then the remaining macaroni. Top with the meat sauce.
If freezing, cover with foil and store in the freezer. Thaw, then heat, covered in a 375 degree oven, approximately 45 minutes or until heated throughout.
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