Cathys Favorite Spaghetti Casserole Recipes

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SPAGHETTI CASSEROLE



Spaghetti Casserole image

This is an easy dish to prepare ahead of time, refrigerate and bake just before company arrives. -Kim Rocker, LaGrange, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 7

1 package (16 ounces) spaghetti
1-1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
2 cups shredded Colby-Monterey Jack cheese

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat. , Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers., Cover and bake 55-65 minutes or until cheese is melted. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 430 calories, Fat 19g fat (10g saturated fat), Cholesterol 68mg cholesterol, Sodium 818mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 3g fiber), Protein 22g protein.

THE BEST SPAGHETTI CASSEROLE



The Best Spaghetti Casserole image

Easy spaghetti dish with a little twist!

Provided by Noonie Finch Hodges

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h10m

Yield 12

Number Of Ingredients 8

1 (16 ounce) package spaghetti
2 pounds ground beef
¼ cup chopped onion
2 (26.5 ounce) cans meatless spaghetti sauce
1 (16 ounce) container fat-free sour cream
2 cups shredded mozzarella cheese, divided
½ cup Parmesan cheese
salt and black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
  • 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.
  • Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. 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.
  • Bake in preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 51.4 g, Cholesterol 71.4 mg, Fat 17 g, Fiber 4.5 g, Protein 28.4 g, SaturatedFat 7 g, Sodium 826.2 mg, Sugar 16.4 g

SPAGHETTI CASSEROLE



Spaghetti Casserole image

Time 45m

Number Of Ingredients 14

1 (8 ounce) package spaghetti
1 1/2 pounds ground beef
1 small white or yellow onion, diced
2 cloves garlic, minced, or 1 teaspoons minced garlic or 2 teaspoons garlic paste
1 (24 ounce) spaghetti sauce, any brand
1 teaspoon sugar
1/2 teaspoon oregano
2 Tablespoons butter
1/3 cup shredded Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, well beaten
8 ounce cottage cheese
4 ounces mozzarella cheese

Steps:

  • Preheat oven to 350*F Break spaghetti into thirds and put into large pot. Cook as directed. While spaghetti is cooking, in a medium skilled, cook ground beef, onion and garlic until beef is cooked through and onion is translucent. Once beef is cooked, add spaghetti sauce, sugar and oregano. Cook for additional 5 minutes for flavors to meld. Set aside. When spaghetti done cooking, drain. Add butter, Parmesan cheese, salt, pepper, and egg to cooked spaghetti. Mix well. Press spaghetti mixture into a 9x9 square pan. Top spaghetti mixture with cottage cheese. Spoon ground beef mixture over cottage cheese. Bake for 20 minutes. Remove from oven top with mozzarella cheese and bake for additional 10 minutes or until cheese is melted. Remove from oven and serve immediately.

WINNER'S SPAGHETTI CASSEROLE



Winner's Spaghetti Casserole image

This fast, easy recipe is a real family pleaser! I have used this recipe for many years as my good old stand-by for potlucks and tailgate parties. I have also baked this recipe in two smaller pans, keeping one for my family and bringing the other over to a new mother or neighbor as a welcome gift. This is my version of one I found in a community cookbook called "Enough to Feed an Army." (NOTE: Updated the amount of the spaghetti, I also now use a smaller box of pasta in this, even though the original called for a 1 pound box)

Provided by HeatherFeather

Categories     Spaghetti

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (10 -16 ounce) package thin spaghetti, cooked and drained
1 (28 ounce) jar prepared spaghetti sauce
1 lb lean ground beef
1 small onion, chopped
1 small green bell pepper, seeded, chopped
8 ounces cream cheese or 8 ounces neufchatel cheese
1 tablespoon butter or 1 tablespoon margarine
parmesan cheese, grated

Steps:

  • Preheat oven to 350 F degrees.
  • Place cooked spaghetti in a deep 1.5 quart oval baking dish or a glass 9x13" casserole.
  • In a skillet, brown the ground beef until cooked through;drain fat and stir in spaghetti sauce.
  • Heat over low heat, covered, until warmed through, stirring occasionally.
  • Meanwhile, in a small saucepan, melt butter over low heat.
  • Add onions and peppers to the butter and saute until just lightly browned.
  • Cut up cream cheese into small chunks and add to the onion mixture; stir until melted and well combined.
  • Pour half of the meat sauce over the cooked spaghetti.
  • Pour all of the cream cheese sauce over the first layer of meat sauce, using a spatula to spread evenly.
  • Pour remaining meat sauce over the cream cheese layer, again using a spatula to spread evenly.
  • Sprinkle some Parmesan cheese over the top to taste.
  • Cover with foil and bake for about 25 minutes or warm and bubbly.
  • Remove cover and bake 5 minutes more.
  • This can be prepared ahead, refrigerated, and not baked until the following day, if desired (if you do, allow extra baking time).

CATHY'S FAVORITE SPAGHETTI CASSEROLE



Cathy's Favorite Spaghetti Casserole image

This one-dish spaghetti casserole has become a long-time tradition in my family. My kids have loved it for many years, and as adults, they still get excited when I'm they know I'm going to cook it. The spaghetti is cooked in the casserole mixture of ground beef or Italian sausage, tomato sauces, spices and cheese.

Provided by Mz. Cathy

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb Italian sausage or 3/4 lb ground beef
1/4 cup chopped onion
1 garlic clove, minced
1/4 cup chopped onion
1 (14 1/2 ounce) can chopped tomatoes
1/3 cup water
3/4 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
salt and pepper
1/2 cup spaghetti, broken into peices
3/4 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese

Steps:

  • Brown meat in cast iron or oven safe skillet.
  • Drain all but 1 tablespoon of fat. Stir in onion, green pepper ad garlic. Saute 5 minutes.
  • Stir in tomatoes, water, oregano, basil, salt, pepper and spaghetti. Stir to combine. Push spaghetti down into liquid.
  • Cover tightly with foil.
  • Bake at 375 for 30 minutes or until spaghetti is tender.
  • Cover with Mozzarella and Parmesan cheese. Leave uncovered.
  • Bake 5 minutes more until cheese is melted.
  • Serve hot.

Nutrition Facts : Calories 597, Fat 30.7, SaturatedFat 12.2, Cholesterol 70.6, Sodium 1264.5, Carbohydrate 48.1, Fiber 3.5, Sugar 5.9, Protein 31.1

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