Looking for Spaghetti Pie Recipe

[LauraR]

Hi:
Help ! I've misplaced the receipe for spaghetti pie that appeared in the magazine several months ago. It was in the recipe makeover feature. Can someone please help? We've moved and I can't find the box with all the past issues.

Thanks very much
LauraR

[Grace]

Here you go!

CookWare(tm) from Cooking Light(r)

Spaghetti Pie

SOURCE: Cooking Light YEAR: May 2000 PAGE: 160

INGREDIENTS FOR 6 SERVINGS:
1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1-1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1-1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese

INSTRUCTIONS:
Though it's really a deep-dish casserole, many Midwesterners lovingly refer to
this recipe as Spaghetti Pie. You can substitute plain tomato sauce and add
1/4 teaspoon of garlic powder, if desired.

1. Preheat oven to 350 degrees.

2. Cook meat in a large nonstick skillet over medium heat until browned,
stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper,
and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes.
Combine the sour cream, green onions, and cream cheese in a small bowl, and
set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with
cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with
meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350 degrees for
25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.
Yield: 6 servings.

NUTRITIONAL INFORMATION:
CALORIES 408 (30% from fat); FAT 13.7g (sat 7.3g, mono 4.2g, poly 0.8g);
PROTEIN 28.4g; CARB 39.9g; FIBER 2.9g; CHOL 67mg; IRON 3.4mg; SODIUM 849mg;
CALC 376mg