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Baked Spaghetti

Baked Spaghetti
This casserole is a standby for church suppers and other potluck functions. Keeping the cover on during most of the baking time keeps it moist.—Doris Heath, Franklin, North Carolina
12 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

  • 2 pounds ground beef
  • 2 medium onions, chopped
  • 2 cans (one 15 ounces, one 8 ounces) tomato sauce
  • 1 can (8 ounces) sliced mushrooms, drained
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 2 packages (7 ounces each) uncooked spaghetti
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups (16 ounces) 4% cottage cheese
  • 1/2 cup sour cream
  • 2 tablespoons minced chives
  • 1/4 cup dry bread crumbs
  • 1-1/2 teaspoons butter, melted

Directions

  • In a large skillet, cook beef and onions over medium heat until meat
  • is no longer pink; drain. Add the tomato sauce, mushrooms, garlic
  • powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered,
  • for 15 minutes, stirring occasionally.
  • Meanwhile, cook the spaghetti according to package directions; drain.
  • In a small bowl, combine the cream cheese, cottage cheese, sour
  • cream and chives; beat well. Place half of spaghetti in a greased
  • 4-qt. baking dish. Spoon cream cheese mixture evenly over top. Layer
  • with remaining spaghetti and all of the beef mixture.
  • Toss bread crumbs and butter; sprinkle over the top. Cover and bake
© Taste of Home 2013

2 of 2

Baked Spaghetti (continued)

Directions (continued)

  • at 350° for 20 minutes. Uncover; bake 5-10 minutes longer until
  • heated through. Yield: 12 servings.
Nutrition Facts: 1 serving (1 cup) equals 378 calories, 20 g fat (10 g saturated fat), 87 mg cholesterol, 586 mg sodium, 23 g carbohydrate, 2 g fiber, 25 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013