The Best Spaghetti Casserole

The Best Spaghetti Casserole

48
Noonie Finch Hodges 2

"Easy spaghetti dish with a little twist!"

Ingredients

1 h 10 m {{adjustedServings}} servings 481 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 826 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
  2. 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.
  3. 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.
  4. Bake in preheated oven until hot and bubbly, about 30 minutes.
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Reviews

48
  1. 63 Ratings

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Just like mom made! Here were my adjustments: one pound of hamburger instead of two (plenty), no onions (preference), no Parmesan cheese (bummer) and I make my own spaghetti sauce so I think tha...

My family loved this recipe. It was even better the next day! The only thing I changed is that I used 1 lb of hamburger and 1 lb of sweet Italian sausage. I'll definitely make this again.

Excellent, didn't change a thing and it was very good, will save this one.