Scooter's Spaghetti

shared by Billi M.

Ingredients:
8 ounces uncooked spaghetti
1 pound ground beef
1 large can spaghetti sauce (26.5 ounces)
1 tablespoon butter
1/2 cup chopped green peppers (I usually omit or substitute red peppers)
1/3 cup chopped onions
8 ounces cream cheese
2 tablespoons milk
fresh grated Parmesan cheese
small can of french fried onions*

Directions:

1. Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
2. Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.
3. Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.
4. Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.)
5. Using a 10 x 6 dish, assemble in the following order: thin layer of spaghetti sauce on the bottom of the casserole dish; spaghetti; cream cheese/vegetable mixture; spaghetti sauce; Parmesan Cheese (amount subject to your own taste)
6. Bake at 350 degrees for 25 minutes. *Top with French Fried onions and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)

Notes: 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. The cream cheese could easily be doubled in this one...if you like a creamier taste like I do.