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Creamy Spaghetti Casserole

This casserole is a real crowd-pleaser, it’s easy to make ahead of time and then bake right before dinner! It’s creamy but still cuts well for serving.

Creamy Spaghetti Casserole

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Recipe by Jennifer Course: Main Courses, CasseroleCuisine: Italian, AmericanDifficulty: Easy
Servings

6-8

servings
Prep time

30

minutes
Cooking time

55

minutes
Calories

300

kcal

This casserole is a real crowd-pleaser. It’s easy to make ahead of time and then bake right before dinner! It’s creamy but still cuts well for serving.

Ingredients

  • 1 package / 16 oz thin spaghetti

  • 1-1/2 lbs lean ground beef

  • fresh ground black pepper

  • 1 tsp Cavender’s Greek Seasoning

  • 2 tsp Worcestershire sauce

  • 1 onion, diced

  • 4 cloves garlic, minced

  • 1/2 tsp red pepper flakes

  • 1 jar / 24 oz meatless spaghetti sauce

  • 2 cans / 8 oz each tomato sauce

  • 1 can / 10-3/4 oz condensed cream of mushroom soup, undiluted

  • 1 cup / 8 oz sour cream

  • 2 cups / 8 oz shredded Colby-Monterey Jack cheese blend

  • 1/2 cup freshly shredded parmesan cheese

  • 2 tsp fresh minced parsley

Directions

  • Cook pasta in boiling salted water according to package directions.
  • Meanwhile in a large skillet cook ground beef and onion over medium heat.
  • Season with pepper, Greek seasoning, and Worcestershire sauce.
  • Cook until no longer pink.
  • Add in minced garlic and crushed red pepper flakes, cook for 1 minute.
  • Drain fat.
  • Stir in spaghetti sauce and tomato sauce, remove from heat.
  • Drain pasta.
  • Combine soup and sour cream.
  • Preheat oven to 350Β°f.
  • Spray a 13″ x 9″ baking dish with non-stick spray.
  • In the prepared baking dish, layer half of the meat sauce, pasta, soup mixture, and cheeses.
  • Repeat layers.
  • Sprinkle with fresh minced parsley.
  • Cover and bake the casserole for 55 minutes, or until bubbly, cheese is melted, and heated through.
  • Let stand for 10-15 minutes before cutting.
  • Garnish with more fresh minced parsley if desired.

Notes

  • Sometimes I omit the 2 8-oz cans of tomato sauce and use just pasta sauce, in that case, the size of the jar I use is 45 oz.
  • If you’re going to cover the casserole dish with foil before baking, spray the foil with non-stick spray so when you take the foil off the cheese layer stays intact.

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Creamy Spaghetti Casserole Plate 1

Creamy Spaghetti Casserole Pan

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