Cheesy Spaghetti Casserole
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 1⁄2 lbs lean ground beef
- 1 -2 tablespoon grated parmesan cheese
- 1 -2 clove fresh minced garlic (optional)
- 2 (8 ounce) cans tomato sauce (seasoned or plain)
- salt and pepper
- 1 cup cream-style cottage cheese
- 1 (8 ounce) package cream cheese
- 1⁄4 cup sour cream
- 1⁄3 cup chopped scallions or 1/3 cup green onion
- 2 tablespoons green peppers, chopped
- 1 (7 ounce) package spaghetti, cooked and tossed with oil
- 2 -3 tablespoons butter, melted
- 1 -2 cup grated mozzarella cheese (optional)
directions
- Set oven to 350 degrees.
- Grease a 2-qt casserole dish.
- Brown ground beef with 2 tbsp Parmesan cheese, (and garlic, if using); drain off any fat.
- Add tomato sauce, salt and pepper, cook and simmer over med-low heat for 25-30 mins; remove from heat.
- In a separate bowl, combine cottage cheese, cream cheese, sour cream, onions and green pepper.
- Spread half of the cooked and drained spaghetti in prepared casserole dish.
- Cover with the cheese mixture.
- Add remaining spaghetti, and drizzle the melted butter on top.
- Spread the tomato/meat sauce over the top of the spaghetti.
- Chill in the fridge for 2 hours, or overnight, to blend the flavors.
- Remove from the fridge 20 mins before baking.
- Bake for 45 mins, or until hot and bubbly.
- If desired top with 1-2 cups grated mozzeralla cheese the last 15 mins of baking.
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Reviews
-
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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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!