4 Reviews

I've enjoyed this recipe for years. A few sprinkles of oregano is a must for me to make the sauce less "tomato-y," and sometimes I add a clove of fresh garlic. The sour cream layer sets this recipe apart from others (and I am not even a sour cream fan). I also cover the dish with foil for most of the baking to keep the noodles from getting crispy on the edges. Last time I made this I used chicken sausage and it worked great. When I reheat leftovers I like to top with some addt. spaghetti/pizza sauce. Thanks Keen, for posting. Roxygirl

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Roxygirl in Colorado January 23, 2010

This is one of the favorite things my mom used to make. I was going to post it, but your recipe is almost the same so I thought I'd just rate yours. The only difference is that my mom's recipe called for 2 cloves of minced garlic, and 1/2 C of chopped bell pepper, which I think really are great additions for this recipe. We always used bulk italian sausage so that we didn't have to mess with removing the casing, which makes it a little easier. I have to say this version of Spaghetti Pie that uses sour cream, really is awesome, I can't imagine not using sour cream, as that was always one of my favorite flavors of this dish. Glad to see it here!

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Yrhaven (aka Condiment Queen) April 23, 2008

I substituted ranch dip for the sour cream but it was still delicious..

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PJ December 04, 2004

This was very good. Made it in the morning for dinner, served with a salad. I used ground beef & garlic (what I had on hand). I was concerned that it would not fix in the pie plate. Not a problem. Thank you Keen5. I will be making this again, this time I will try Italian sausage.

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Kit^..^ty Of Canada December 08, 2003
Spaghetti Pie