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    You are in: Home / Recipes / Cheesy Spaghetti Casserole Recipe
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    Cheesy Spaghetti Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Kittencalskitchen's Note:

    This casserole is so yummy, with the addition of all that could you go wrong!(note: plan ahead, this casserole needs to sit in the fridge for a couple of hours, or overnight)

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    Units: US | Metric


    1. 1
      Set oven to 350 degrees.
    2. 2
      Grease a 2-qt casserole dish.
    3. 3
      Brown ground beef with 2 tbsp Parmesan cheese, (and garlic, if using); drain off any fat.
    4. 4
      Add tomato sauce, salt and pepper, cook and simmer over med-low heat for 25-30 mins; remove from heat.
    5. 5
      In a separate bowl, combine cottage cheese, cream cheese, sour cream, onions and green pepper.
    6. 6
      Spread half of the cooked and drained spaghetti in prepared casserole dish.
    7. 7
      Cover with the cheese mixture.
    8. 8
      Add remaining spaghetti, and drizzle the melted butter on top.
    9. 9
      Spread the tomato/meat sauce over the top of the spaghetti.
    10. 10
      Chill in the fridge for 2 hours, or overnight, to blend the flavors.
    11. 11
      Remove from the fridge 20 mins before baking.
    12. 12
      Bake for 45 mins, or until hot and bubbly.
    13. 13
      If desired top with 1-2 cups grated mozzeralla cheese the last 15 mins of baking.

    Ratings & Reviews:

    • on November 11, 2003


      this was wonderful, very moist..reminded me of lasanga(is that spelled wrong? hehe)...I think it would be good with black olives and mushrooms also, but I made it exactly as directed..My family really enjoyed this, will be making again...strawberryjane

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    • on September 11, 2006


      This was a good casserole. It was creamier than I expected, and not as cheesy as I had hoped, considering how much cheese is in it. I had it sit in the fridge overnight. I think next time I would add more spices to sauce (I just used plain tomato sauce) and use more garlic. I used 3 cloves, but found it was still not enough. The servings are HUGE, and I made it with a green salad. We had lots of leftovers for lunches.

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    • on March 26, 2006


      I made a double quantity of this for my parents: by the time I'd added a few ingredients, this made a goodly quantity of meals to put in their freezer! Naturally, I sampled it before it was divided into meal-size containers for the freezer. Yummy! Loved the different cheeses: I used all low-fat cheeses (except for the Parmesan and mozzarella) and low fat sour cream because I’ve found there's no discernible loss of flavour. I used two red peppers and about three cups of mushrooms. And, of course, I used the (optional!) garlic: 6 cloves. I also halved the quantity of melted butter, again in an effort to lower the fat content. And I added a teaspoon of a blend of Greek herbs and spices. This is a very yummy, easy-to-make recipe, ideal for freezing. Thank you, KITTENCAL, for sharing another fabulously flavoursome recipe!

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    Read All Reviews (5)


    Nutritional Facts for Cheesy Spaghetti Casserole

    Serving Size: 1 (290 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 575.7
    Calories from Fat 296
    Total Fat 32.8 g
    Saturated Fat 17.8 g
    Cholesterol 135.6 mg
    Sodium 775.4 mg
    Total Carbohydrate 33.3 g
    Dietary Fiber 2.4 g
    Sugars 4.2 g
    Protein 36.0 g

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