The final product was not bad, but needs some tweaking in my opinion. I used a 9x13 (or very close to it) baking dish as suggested and the layer of spaghetti was almost an inch thick! The sour cream and cream cheese mixture just barely covered the spaghetti which surprised me. The photo of this recipe makes it looks like the cheese layer was much thicker! Anyway, I did follow some previous reviewers' suggestions for modifications which were: add an egg and grated parmigiano to the spaghetti, cook the meat with chopped onion and garlic. The rest I did following the recipe exactly. Changes I will try next time: Use 1/2-3/4 lb of spaghetti (instead of 1lb), use 1 cup of s. cream (instead of 3/4 cup), use the whole 8oz package of c. cheese (instead of 1/2 package). One question for those that followed the recipe and DID NOT add anything to the spaghetti, does the spaghetti come out crispy? It didn't when egg and parmigiano was added, and I think I would have liked it crispy better.
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