Yummy Spaghetti Casserole

Its been a little cooler then usually here for the month of August, which gets me thinking more about the fall. When I think of the fall, I just love making comfort food! I was really in the mood for spaghetti casserole, but hadn’t made any myself in years. I ended up searching Pinterest and found a fabulous recipe that I made a few modifications on. I loved how this one turned out! I had read a few reviews saying it was somewhat “blah” so that’s why I added a little cream cheese and made sure to add Italian seasonings and garlic (all in the notes below) Here’s the recipe…

spaghetti hotdish

1 (16 ounce) package spaghetti

1 pound ground beef                                                                                        

1/4 cup chopped onion                                                                  

2 (26.5 ounce) cans meatless spaghetti sauce

1 (8 ounce) container fat-free sour cream

1/4 of a block of cream cheese (this I added to the recipe I found)                                                       

2 cups  shredded mozzarella cheese, divided                                                                          

1/2 cup Parmesan cheese

 Italian Seasoning to taste (I added this, too)

Garlic Salt to taste (I added, too)

salt and black pepper to taste


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9×13 inch baking dish.
  2. Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
  3. Brown ground beef and onion in a large skillet over high heat (add your seasonings here as the meat browns); drain fat. Stir in the spaghetti sauce. Mix together your cream cheese, sour cream and 1 cup of the mozzarella. Add the cream mix to your meat/sauce. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
  4. Bake in preheated oven until hot and bubbly, about 30 minutes.



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