Spaghetti Pie Casserole

Ingredients

Meat
- 1 lb Ground beef

Produce
- 2 Garlic cloves
- 3 Green onions
- 1 Onion, small

Condiments
- 1 jar Spaghetti sauce

Pasta & Grains
- 1 package Spaghetti

Baking & Spices
- 1/4 tsp Pepper
- 1/2 tsp Salt

Dairy
- 1 1/2 cups Cheddar-monterey jack cheese
- 3 oz Cream cheese, reduced fat
- 1 cup Sour cream, reduced fat

Time
Prepare: 30M
Cook: 30M
Total: 1H

Found on tasteofhome.com

Description

My family adores this casserole. Its old-timey comfort food. —Patricia Lavell, Islamorada, Florida

We liked this a lot especially because it didnt call for mushroom soup like a lot baked spaghetti recipes.Cookinlovin if you want to submit a recipe please do so,but please just rate this recipe onits merit.Thank you Patricia for sharing your recipe.

Layer into a large oval slow cooker - works great & keeps warm for serving. Use a liner and theres no clean-up!

Very good - will make again. I added italian seasoning, and used a large jar of spaghetti sauce (24 oz), and used hot italian sausage. Also used a 9 x 13 pan.

This combination of ingredients seems strange (sour cream in spaghetti??) but it works -- this was an excellent recipe! I used all sausage, extra sauce and added some oregano...loved the two cheeses.. No left overs here!

This is very similar to my recipe except. Drain the noodles but dont rinse them. Add 2 TSBP butter to the hot noodles, 1/2 cup parmesan cheese and one beaten egg. Mix well and it seems like it isnt going to be good but its great! Press into a pie dish or a baking dish. I use cottage cheese with parmesan cheese and some sweet basil seasoning for the center filling then top with spaghetti sauce of your choice and the last 10 minutes I add mozzarella cheese. It was a family favorite!

Used 24oz. pasta sauce and a little italian seasoning but made it as directed the rest of the way. Would not fit in 11x7 pan, used 13x9 and it was perfect. Took to a pot luck and everyone loved it ! Keeper recipe.

I use my Homemade sauce. Yummy. Also a few other spices.

I was skeptical after reading the directions but this was amazing. So simple but flavors really blended and came together for a wonderful surprise. Leftovers went very quick.

Yum! Loved this recipe! Very easy to make and especially tasty to eat. I also used a whole jar (24 oz) of spaghetti sauce and it seemed just right, so dont know what it would have been like with the smaller amount.

Great recipe! Substituted 1/2 lb groud turkey and 1/2 lb hot italian sausage. Used linguine instead of spaghetti noodles. Also added parmesan cheese and italian parsley. Delicious!! Turned out great. Definitely will make again as soon as possiible.

Ingredients

1 package (8 ounces) spaghetti
1 pound ground beef
1 small onion, chopped
2 garlic cloves, minced
1 jar (14 ounces) spaghetti sauce
1/2 teaspoon salt
1/4 teaspoon pepper
3 ounces reduced-fat cream cheese
1 cup (8 ounces) reduced-fat sour cream
3 green onions, chopped
1-1/2 cups (6 ounces) shredded cheddar-Monterey Jack cheese

Directions

Directions Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese. Bake, covered, at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is bubbly. Yield: 8 servings. Originally published as Spaghetti Pie Casserole in Taste of Home February/March 2013 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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