SPAGHETTI CASSEROLE
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
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
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
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
BAKED SPAGHETTI CASSEROLE
My family requests this recipe every year for birthday parties and other events! It's crowd- and family-friendly, as well as easy to make ahead and then refrigerate!
Provided by Lovely333
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl.
- Mix eggs, Parmesan cheese, and butter with the spaghetti to coat pasta completely; spread into the prepared baking dish. Spread cottage cheese over the spaghetti to cover completely. Spread spaghetti sauce over the cottage cheese; top with a layer of mozzarella cheese.
- Bake until hot in the center, about 30 minutes.
Nutrition Facts : Calories 396.2 calories, Carbohydrate 46.5 g, Cholesterol 121.7 mg, Fat 14.1 g, Fiber 3.9 g, Protein 19.9 g, SaturatedFat 6.8 g, Sodium 763 mg, Sugar 10.3 g
SOUTHWESTERN SPAGHETTI CASSEROLE
A close friend made this Mexican-Italian bake for me almost 20 years ago, and I've prepared it regularly ever since. It comes together in a snap because it relies largely on convenient ingredients I keep on hand. We like it with a loaf of crusty bread. -Rose Turner Minnick, Christiansburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. , Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture., Transfer to a greased 13x9-in. or 3-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 25-30 minutes. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce.
Nutrition Facts : Calories 591 calories, Fat 27g fat (11g saturated fat), Cholesterol 114mg cholesterol, Sodium 1130mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 4g fiber), Protein 38g protein.
MARIAN'S CREAMED CORN
This is a treasured recipe from a dear family friend who has since passed. It's delicious served with savory holiday meals, and may be made as a side dish or a casserole. Everyone loves it! Omit toppings and baking steps to serve as a side dish, if desired.
Provided by DAS
Categories Side Dish Casseroles Corn Casserole Recipes
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.
- Transfer the mixture to the prepared baking dish. Top with bread crumbs and dot with butter.
- Bake in the preheated oven 20 to 30 minutes, until lightly browned.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 26.7 g, Cholesterol 48.5 mg, Fat 18.1 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 11 g, Sodium 198.3 mg, Sugar 7.3 g
MARIAN'S SPAGHETTI CASSEROLE
This is the only casserole my husband likes. I got the recipe from his mother then started to tinker with it. It's a Depression-Era recipe and Marian noted that one could dot with butter if one didn't have cheese. Marian's "measurements" were pretty vague. Over time, mine have become vague, too! This is a very flexible and tolerant recipe, so feel free to add, subtract, and adjust according to your tastes. You can prepare this ahead of time and bake it the day you plan to serve it. It also makes terrific leftovers. I like to serve this with broccoli and garlic bread. I miss Marian and I'm glad I can remember her with this recipe.
Provided by Jessie MacMillan
Categories Spaghetti
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare spaghetti according to package directions, then rinse under cold water.
- In large skillet, brown meat (if using meat replacement you can add it later).
- Add pepper, onions, mushrooms, and garlic to skillet. Saute until onions are transparent.
- Slice tomatoes and add them to skillet. Don't be tempted to use canned diced tomatoes; they just don't stand up as well to baking and leftovers in this recipe. Reserve the liquid.
- Spray large casserole dish with oil spray.
- Place one-third of spaghetti in bottom of dish. Top with one-third of meat-veggie mixture and one-third of sharp cheese.
- Repeat layers twice.
- Pour reserved canned-tomatoes liquid over last layer.
- Bake in 350 F oven until bubbly, usually about an hour, but longer if you've assembled the casserole and refrigerated it before baking.
Nutrition Facts : Calories 534.3, Fat 20.6, SaturatedFat 10.3, Cholesterol 74.1, Sodium 274.2, Carbohydrate 57.2, Fiber 5.5, Sugar 9.3, Protein 30.9
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