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Spaghetti Casserole

sauce, beef, cream cheese, sour cream, spaghetti, mozzarella

Spaghetti Casserole -


8 ounces spaghetti
8 ounces sour cream
8 ounces cream cheese (cut up)
1 lb ground beef, cooked and drained (crumbly)
30 ounces spaghetti sauce
1 cup shredded mozzarella cheese
season with salt and pepper (or anything else as you see fit)


The recipe calls for a 9x13 casserole, but I usually split it between two 8x8 pans (increasing the spaghetti, beef, sauce and mozarella slightly if needed) and freeze one of them for another time.
Cook the spaghetti and drain, but don't rinse.
Put it right back in the warm pot and add the cream cheese.
Blend the cream cheese until melted with the spaghetti and then blend in the sour cream.
Put spaghetti mixture into greased pan.
Layer some of the mozarella, then the beef, then a little more mozarella.
Spread the spaghetti sauce across and then put the rest of the mozarella on top.
Bake at 350 (or maybe 375?) for 30- 35 minutes- until a knife comes out clean.
Let it stand for 5 or 10 minutes.

Read the full directions on


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