Spaghetti Casserole

• 2 (7 oz.) pkg. spaghetti, cooked
• 1 (32 oz.) jar spaghetti sauce with mushrooms
• 1 small can mushrooms
• 1 c. fresh, grated carrot
• 1 finely chopped onion
• 1/2 tsp. garlic powder
• 1/2 tsp. oregano
• 1/2 c. Cheddar cheese, grated
• 1/2 c. Parmesan cheese, grated
• 1/2 c. part-skim Mozzarella cheese, grated
• 8 oz. sour cream

1. Saute carrot and onion in 1 teaspoon oil. Add garlic, oregano, mushrooms and spaghetti sauce. Simmer while you cook and drain spaghetti. Put half the cooked spaghetti in a 9 x 12-inch casserole dish. Pour half the sauce on top. Spread sour cream over this, then spread Parmesan cheese. Layer remaining spaghetti, sauce
2. and
3. cheeses,
4. ending
5. with Mozzarella. Bake, covered, for 40 minutes; uncover and bake 10 to 15 minutes to lightly brown at 350u0b0. Cool 10 minutes before cutting into squares and serving.

mushrooms, mushrooms, fresh, onion, garlic powder, oregano, cheddar cheese, parmesan cheese, mozzarella cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=39176 (may not work)