ARLENE’S SPAGHETTI LASAGNE

8 oz. uncooked spaghetti or other thin pasta
1 clove garlic, finely chopped
1 Tbsp. butter
2 lbs. lean ground beef
1 tsp. sugar
salt and pepper
2 cans (8 oz. each) tomato sauce
1 can (6 oz.) tomato paste
1 (3 oz.) pkg. cream cheese, softened
1 cup sour cream
6 green onions, chopped
¼ cup grated Parmesan cheese

Boil spaghetti in large saucepan of salted boiling water until almost tender. Drain and reserve.

Heat butter in large skillet over medium heat. Add garlic; cook and stir 1 minute. Add ground beef and sugar; season with salt and pepper. Cook and stir until beef is no longer pink; drain fat. Add tomato sauce and tomato paste; simmer 20 minutes, stirring occasionally.

Meanwhile, blend cream cheese and sour cream in medium bowl until smooth. Add green onions and mix well.

Spread a little meat sauce in 2-quart casserole dish to prevent noodles from sticking. Layer ½ of spaghetti, ½ of sour cream mixture and ½ of meat mixture. Repeat layers. Sprinkle on Parmesan cheese. Bake at 350° for 35 minutes or until heated through.

*** This casserole can be frozen and baked later, however, thaw it in the refrigerator overnight and let it come to room temperature before baking.