For many years, I worked in the church nursery taking care of babies and toddlers while their parents attended church services, Sunday school or other activities for which the church provided child care.
I loved it so much. Sunday mornings gave me the chance to snuggle MY babies (they were only mine for about 3 hours, but that was fine) or play with the little ones, my toddler included. Wednesday nights were a little wilder, as we provided child care for mid-week services and classes. Our nursery kids were usually wound up from a day at school or other childcare and came to the church nursery quite spirited.
On Wednesday nights, there was always also dinner. The kitchen was right near the nursery, and although the church encouraged families to eat together before dropping their kids off at the nursery, there were always a few kids who were finishing their meals or eating in the nursery with us.
Their favorite Wednesday night dish was Million-Dollar Spaghetti. We DREADED spaghetti night because it’s messy, but the kids loved it. We soon learned to suit them up in oversized bibs the minute they came through the door, and we kept plenty of wipes on hand at all times.
Messy as it might have been, pretty much every kid devoured their dinner when Million-Dollar Spaghetti was on the menu!
This is a hearty and satisfying dish to cap off a busy week that your whole family is sure to love.
1 (16 oz) pkg spaghetti noodles
1 lb ground beef
1 large onion, diced
1 (16 oz) jar spaghetti sauce
1/2 cup butter, sliced (divided)
1 cup ricotta cheese or cottage cheese, drained
1 (8 oz) pkg cream cheese, softened
1/4 cup sour cream
1 (8 oz) pkg shredded cheddar cheese
Preheat oven to 350° F. Bring a large pot of water to a boil. Add spaghetti and a pinch of salt. Cook until noodles are al dente, about 8 minutes. Drain.
Heat a large skillet over medium-high heat. Brown ground beef and onions until cooked through and crumbled. Drain. Mix the spaghetti sauce into the ground beef.
In another bowl, mix together the cream cheese, sour cream and ricotta cheese/cottage cheese until well=blended. Place half the slices of butter into the bottom of a 9 x 13 casserole dish.
Layer half the spaghetti on top of the butter. Top with creamy mixture, and then layer with remaining noodles. Top with remaining pats of butter. Pour the meat sauce over the entire dish; spread to cover. Bake for 30 minutes. Spread the cheese over the casserole, and continue baking until the cheese is melted and bubbly, about 15 more minutes.
Nutritional Information: Calories Per Serving: 539, Calories from Fat: 241, Fat: 27 g (16 g Saturated Fat), Cholesterol: 131 mg, Sodium: 3497 mg, Carbohydrates: 48 g, Fiber: 1 g, Sugar: 1 g, Protein: 27 g.
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