Million Dollar Spaghetti

Yesterday was Hubby's birthday. On his birthday he can choose to either go out for dinner or ask me to fix a special meal. This year he requested Million Dollar Spaghetti. I know I complain that it seems the only recipes I share here contain pasta, but this dish is so good it deserves to be shared.


image courtesy internet

1 lb. spaghetti, broken in half (I prefer vermicelli)
1 lb. ground beef
1 jar spaghetti sauce
1 stick butter, sliced and divided
1 cup cottage cheese
8 oz. cream cheese, room temperature
1/4 cup sour cream
8 oz. shredded cheddar cheese

Preheat oven to 350^oF. Cook spaghetti to al dente. Crumble and cook ground beef. Stir spaghetti sauce into ground beef. Combine cream cheese, sour cream and cottage cheese. Place half the butter in the bottom of a prepared 9x13 baking pan sprayed with non-stick cooking spray (I divide it into 2 8x8 pans and freeze one for later). Spread half the spaghetti into the dish. Top with cream cheese mixture. Layer remaining spaghetti over cream cheese. Top with remaining butter. Pour ground beef mixture over spaghetti and spread to cover. Cover with foil and bake 30 minutes. Sprinkle with cheese. Bake another 15 minutes, uncovered.

Green Chili Stew

Wow, two food posts in one day!

Last week I decided every Monday during the fall and winter was going to be "soup" day at our house. This week's soup is actually a stew. I was introduced to this stew when Hubby worked at the Texas Instruments plant in Midland. When the plant cafeteria served it, Hubby would call me and if I could get there in time, I would eat lunch with him. If I wasn't fast enough the stew would be gone. It was that popular. 20 years ago, when TI closed the plant and transferred the employees here, the cafeteria shared the recipe with everyone who requested a copy. I always cut the ingredients in half and make it in my 6 quart crockpot. I also omit the jalapenos since Hubby and Mom don't like their food too spicy. Please forgive my poor quality photo. We were so anxious to get to the stew that I forgot to take a picture until after we ate.



2 1/2 lb. ground beef
3 medium onions, chopped
4 medium potatoes, diced
1 tbsp. salt
1 tbsp. garlic powder
1 tbsp. basil
1 tbsp. cumin
2 16 oz. cans diced tomatoes
2 7 oz. cans diced green chilies
1/4 lb. jalapenos, deveined, seeded and chopped
2 cups water
4 cans pinto beans

Drain juice from beans. Save juice and set beans aside. Brown meat, onion, and spices in a large Dutch oven. Add remaining ingredients, except beans, and simmer uncovered for 1 hour 10 minutes. Add beans and simmer for an additional 20 minutes. Serve with tortillas. Makes 15 servings.

Half recipe in Crockpot: Drain juice from beans. Save juice and set beans aside. Brown meat, onion, and spices in a large skillet or stock pot. Add all ingredients, except beans, to a 6 quart crock pot. Cook on low 6 hours. Add beans and cook an additional 1-3 hours. Makes 7-8 servings.

Note: If you find the stew too spicy, a dollop of sour cream will help cut the heat. Mom always uses some, even though I omit the jalapenos.