Creamy Spaghetti Casserole

Ingredients:
1/4 cup olive oil (divided)
1 pound ground turkey
1 yellow onion chopped
2-3 cloves garlic pressed
1 tablespoon dried basil
2 tsp. dried oregano
1 tsp. onion salt
1 tsp. onion powder
fresh cracked pepper
1 28 ounce can crushed tomatoes
1 8 ounce can tomato sauce
1 6 ounce can tomato paste
1/2 cup water
1 pound dry spaghetti noodles cooked al dente
1 cup sour cream
4 ounces soften cream cheese
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese
4 ounce can sliced black olives (optional)

Directions:
Step 1: In large skillet pour 2 tablespoons of olive oil in pan over med-high heat and cook the chopped onion, garlic and meat until meat is not longer pink. Drain fat.
Step 2: Return skillet back on heat and sprinkle the dried herbs, onion salt & powder on the meat, stir well then add crushed tomatoes, tomato sauce, paste, remainder olive oil and water in and stir well put lid on and let come to a boil. When it boils turn heat to low and simmer for 1 hour or half hour with lid askew.
Step 3: While the sauce is simmering mix the cream cheese and sour cream together until smooth.
Step 4: Heat a large pot of water to boiling and cook your noodles according to directions on package.
Step 5: When noodles are done drain them and put into a greased 9 X 13 inch pan. Let them cool slightly then spread the cream cheese and sour cream mixture over the noodles. Pour the spaghetti sauce on. If using the olives drain them and sprinkle on top of sauce, then sprinkle cheeses on top. Cover the casserole with foil and bake at 350 F. for 30 minutes, taking off the foil about 10 minutes before cook time is up. Let set for 5 minutes and serve by cutting into squares.
Serves: 12