You can always tell when finals roll around for two reasons. First, the posts here at a glass of milk don’t pop up as often as usual. Second, when they do, they are of the quick and easy variety. Like this casserole.
Don’t be put off by the word casserole. This happens to be my birthday meal of choice every single year. It’s not the most glamorous dish…
…but it sure does taste good!
There’s a whole big long recipe for this out there, with onions, garlic and a green pepper. But picky children don’t like those things and my mom omitted them long ago. So now I’m used to this. Curiosity may get the best of me someday and perhaps you’ll see the original recipe. But like I said, this is what I’m used to. Don’t mess with childhood memories.
adapted from who knows where by my mom
- 12 oz. spaghetti, broken (yes, I said broken) in thirds
- 1/2 C grated Parmesan
- 1/2 t salt
- 1/4 t pepper
- 1 lb ground beef
- 1 quart spaghetti sauce (homemade, or store bought)
- 1/2 t oregano
- 1 lb cottage cheese
- 12 oz shredded mozzerella
Preheat the oven to 350.
Cook the spaghetti and drain.
Brown the meat in a skillet, and drain the fat. Stir in spaghetti sauce and oregano.
Mix the spaghetti and parmesan in the bottom of a casserole dish.
Layer cottage cheese on top.
Then spread the meat sauce mixture all over.
And top with shredded cheese.
Bake at 350, covered, for 30 minutes. Remove the lid and bake for 15 more.