Baltimore Casserole

August 29, 2013

564

For over 30 years I've been making this and it's still one of my family's favourites. I haven't had anyone not like it, even children. It is special enough if you are entertaining and can be made ahead to just heat up. I usually double the recipe so you can have bigger portions!

340g beef mince
1 295g tin condensed tomato soup (not cream of tomato unless you have to)
1 clove garlic - crushed
125g spaghetti
150g sour cream
200g cream cheese
6- 8 spring onions – chopped, green bit too
100g cheese - grated

Heat oven at Gas Mark 4, 350 degrees f, 180 degrees c, 175 fan. Put mince, soup and garlic in a saucepan, mix and simmer for 20 minutes. Boil spaghetti until cooked. While the mince and spaghetti are cooking, mix the sour cream and cream cheese together, add the spring onions and mix together. In a casserole dish put half of the spaghetti followed by a layer of half of the cream cheese mix, then a layer of half of the mince, repeat layers and finish with the grated cheese. Cook for 20 – 30 mins until the casserole is bubbling and the cheese has browned.

Nutritions

Calories
62

Sodium
165mg
6% DV

Fat
4g
6% DV

Protein
2g
5% DV

Carbs
1g
0% DV

Fiber
0.30000000000000004g
1% DV