(The picture above was taken before I put it in the oven. Just imagine that the cheese has melted.)
This is such a delicious way to make spaghetti! We made this for Buck's parents for Sunday lunch, and it was a hit with everyone! We used ground venison, but you can use hamburger meat, too. We served it with a salad and crescent rolls. This would be a great weeknight meal. It definitely serves a crowd.
1 lb ground venison
2 (8 oz) cans tomato sauce
1 1/2 cups sour cream
2 oz cream cheese, softened
1/2 cup green onions, chopped
8 oz spaghetti, cooked al dente
1 1/3 cups sharp cheddar cheese, grated
3 Tbsp olive oil
Tony Chachere's (or other Cajun seasoning), to taste
Preheat oven to 350. In a skillet, heat olive oil over medium heat. Add the venison and brown well. Season with Tony's, to taste. Add tomato sauce and bring to a boil. Reduce heat and simmer for 20 minutes. Adjust seasoning and remove from heat.
In a small bowl, combine sour cream, cream cheese, and green onions. Set aside.
Coat a two-quart casserole dish with cooking spray, and add the cooked pasta. Spread the sour cream mixture over the pasta. Add the meat mixture on top, and sprinkle with cheese. Cover and bake for 25 minutes. Uncover and bake for an additional 5 minutes, or until the cheese is bubbly.