Spaghetti Pie Casserole

This recipe is also originally from my mother. If it sounds like I have a recipe box full of her recipes, well I do. I’ve only made this one a couple of times and is typical for me, I’ve changed it. It’s quite tasty and a real crowd-pleaser but it’s not exactly what you’d call low fat. Still, when the weather is cold and you need to fill up a lot of people, this dish will get the job done.

Ingredients:

• About 10 ounces spaghetti, broken in thirds, cooked and drained
• 1 pound sausage, crumbled, cooked and drained
• 2 eggs, beaten
• ¼ C shredded Parmesan cheese
• 1 T olive oil
• Half a medium onion, diced
• 2 cloves garlic, minced or put through a press
• 10 ounces mushrooms, sliced
• 1 C light sour cream
• 3 C marinara sauce
• 1 C water
• 4 ounces sliced Mozzarella cheese

Directions:

• Preheat the oven to 350°F
• While the spaghetti pieces are still warm, mix in the eggs and Parmesan cheese; put in a greased casserole dish and set aside
• Heat the olive oil in a skillet and sauté the onions till limp
• Add the mushrooms and sauté for a couple of minutes
• Stir in the marinara sauce and the water and heat through
• Add the sour cream to the skillet, and then spoon about half of the mixture over the spaghetti mixture in the pie pan
• Add the cooked and crumbled sausage to the pie pan and top with the rest of the sauce
• Top with the Mozzarella cheese
• Place in the oven and bake until bubbly and the cheese is melted

As made, I served four adults, two children and had another three servings for lunches later in the week.