Cheesy Beef Tetrazzini Recipe

5 2 3
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Cheesy Beef Tetrazzini Recipe

Read Reviews
5 2 3
Publisher Photo
If your family is anything like Gladys Van Beek's, it won't be long before this hearty casserole becomes a favorite. "My gang loves it for the flavor. I love it because it's simple to make and can be assembled the night before serving," reports the Lynden, Washington farm wife.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 1 small onion, chopped
  • 1 can (15 ounces) tomato sauce
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) 4% cottage cheese
  • 1 cup (8 ounces) sour cream
  • 1/4 cup thinly sliced green onions
  • 1 package (7 ounces) thin spaghetti, cooked and drained
  • 1/4 cup grated Parmesan cheese

Directions

In a large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
In a bowl, beat cream cheese, cottage cheese and sour cream, until blended. Stir in green pepper, onions and spaghetti. Transfer to a greased 2-1/2-qt. baking dish. Top with beef mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 6 servings.
Originally published as Cheesy Beef Tetrazzini in Quick Cooking May/June 2001, p61

Nutritional Facts

1 cup: 631 calories, 37g fat (20g saturated fat), 153mg cholesterol, 905mg sodium, 34g carbohydrate (7g sugars, 2g fiber), 38g protein.

  • 1-1/2 pounds ground beef
  • 1 small onion, chopped
  • 1 can (15 ounces) tomato sauce
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) 4% cottage cheese
  • 1 cup (8 ounces) sour cream
  • 1/4 cup thinly sliced green onions
  • 1 package (7 ounces) thin spaghetti, cooked and drained
  • 1/4 cup grated Parmesan cheese
  1. In a large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  2. In a bowl, beat cream cheese, cottage cheese and sour cream, until blended. Stir in green pepper, onions and spaghetti. Transfer to a greased 2-1/2-qt. baking dish. Top with beef mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 6 servings.
Originally published as Cheesy Beef Tetrazzini in Quick Cooking May/June 2001, p61

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Reviews forCheesy Beef Tetrazzini

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Dye25 User ID: 1273132 86963
Reviewed Jun. 18, 2014

"I have been making this for years now. It is fantastic! I like to sub half of the ground beef with Italian sausage."

MY REVIEW
fit4life314 User ID: 3664115 54051
Reviewed Dec. 6, 2008

"This recipe is awesome, especially the day after when all the flavors soak in. I changed all the cheese to reduced fat, and used extra lean ground beef to make it healthier. It can be frozen for a few weeks, thaw it the day before use and it still taste yummy. This will please all ages."

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