½cup(74g)chopped green peppers - (or substitute red peppers)
⅓cup(17g)chopped onions
8ounces(227g)cream cheese
2tablespoons(28g)milk
2tablespoons(11g)Parmesan cheese, grated - fresh, if possible
16-ounce can(170g)French-fried onions
Instructions
Cook 8 ounces uncooked thin spaghetti according to the directions on the package. Cook to al dente, then drain and set aside.
Brown 1 pound ground beef, then drain excess grease. (This is the time to add garlic if you like. You choose the amount based on your taste preferences.)
Add 1 26.5 oz jar spaghetti sauce to the cooked ground beef and heat.
Combine 1 tablespoon butter, 1/2 cup chopped green peppers and 1/3 cup chopped onions in a small microwave-safe bowl. Cover and microwave for 3-4 minutes on HIGH until soft.
Add the 8 ounces cream cheese and 2 tablespoons milk to the cooked vegetables and stir well. (If the cream cheese is not soft, nuke the entire mixture for 20-30 seconds to make it easy to spread.)
Using a 12 x 8-inch baking dish (or something close), assemble in the following order: thin layer of spaghetti sauce, cooked spaghetti, cream cheese/vegetable mixture, remaining spaghetti sauce, 2 tablespoons Parmesan cheese, grated (amount subject to your own taste)
Bake at 350 °F (177˚C) for 25 minutes or until the sauce bubbles around the sides.
Top with 1 6-ounce can French-fried onions and continue baking for 5 more minutes. (This is the secret ingredient--don't let them burn.)
Notes
Make this ahead of time and refrigerate or freeze without the French Fried onions. Don't forget to add them 5 minutes before casserole is finished cooking.