- 6 ounces spaghetti, cut in two-inch lengths
- 1 pound ground beef
- 2 tablespoons oil or fat
- 4 tablespoons (1/4 cup) flour
- 2 cups water
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 package onion soup mix
- 1 cup dairy sour cream
- Chopped parsley
Cook spaghetti according to directions on package.
Pan-fry beef in the oil in a large skillet; cook and stir until all pink color disappears. Add flour; stir to blend. Add water, salt, pepper, and half the onion soup mix. Cook and stir until thickened.
Combine sour cream with drained spaghetti and remaining onion soup mix in a 2-quart casserole. Top with meat mixture. Sprinkle chopped parsley over surface. Bake in a moderate oven (350F) 30 minutes, or until bubbly. Serve hot.
Yield: 6 to 8 servings.