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Creamy Baked Million Dollar Spaghetti Casserole

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A creamy, cheesy spaghetti casserole that’s quick and easy to make, perfect for cozy weeknight dinners and crowd-pleasing family meals.

Ingredients

Scale
  • 12 ounces (340 g) spaghetti, cooked al dente
  • 1 pound (450 g) ground beef, lean or regular (or ground turkey)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces (225 g) cream cheese, softened
  • 1 cup (240 ml) sour cream (full fat or Greek yogurt substitute)
  • 2 cups (200 g) shredded cheddar cheese, sharp or mild
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1/2 cup (120 ml) milk, whole or 2%
  • 1 cup (240 ml) tomato sauce, plain or seasoned
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 tablespoons (30 g) butter, melted (for greasing)
  • Optional: red pepper flakes, chopped fresh parsley for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of spaghetti and cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside without rinsing.
  2. While pasta cooks, heat a large skillet over medium-high heat. Add 1 pound ground beef and cook until browned, breaking it up with a spatula. Drain excess fat if needed.
  3. Add 1 chopped medium onion and 2 minced garlic cloves to the skillet with beef. Cook for 3-4 minutes until onions soften and become translucent, stirring frequently.
  4. In a large mixing bowl, combine 8 ounces softened cream cheese, 1 cup sour cream, 1/2 cup milk, 1 cup tomato sauce, 1 teaspoon Italian seasoning, salt, and pepper. Whisk until smooth and creamy.
  5. Add the cooked spaghetti and browned meat mixture into the creamy sauce. Fold gently to coat evenly. If too thick, add a splash more milk.
  6. Preheat oven to 350°F (175°C). Lightly butter a 9×13 inch baking dish. Pour the spaghetti mixture into the dish and spread evenly.
  7. Sprinkle 2 cups shredded cheddar cheese and 1/2 cup grated Parmesan evenly over the top.
  8. Bake for 25-30 minutes, or until cheese is melted, bubbly, and golden brown around edges.
  9. Remove from oven and let sit for 5 minutes to firm up. Garnish with chopped fresh parsley if desired.

Notes

[‘Do not overcook pasta; al dente is best as casserole continues cooking in oven.’, ‘Use softened cream cheese at room temperature to avoid lumps.’, ‘Drain excess grease after browning meat to reduce greasiness.’, ‘Taste sauce before adding salt as cheese and tomato sauce add saltiness.’, ‘If cheese browns too quickly, tent casserole with foil during baking.’, ‘For gluten-free, use gluten-free pasta and check tomato sauce labels.’, ‘Vegetarian option: substitute ground beef with mushrooms, zucchini, or lentils.’, ‘Protein boost: add cooked bacon or shredded chicken.’, ‘Can assemble casserole ahead and refrigerate overnight before baking.’, ‘Freeze unbaked casserole for up to 2 months; thaw overnight before baking.’]

Nutrition

Keywords: spaghetti casserole, creamy baked pasta, million dollar casserole, easy dinner, cheesy casserole, weeknight meal

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