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Creamy Spaghetti Casserole Recipe

"Cottage cheese is the secret to the sauce for this hearty main dish that my family calls 'Norwegian spaghetti'," says Denise Baumert of Dalhart, Texas.
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:8-10 servings

Ingredients

  • 1/2 cup sliced green onions
  • 1/2 cup sliced celery
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 tablespoons butter
  • 8 ounces spaghetti, cooked and drained
  • 3 cups cubed fully cooked ham
  • 2 cups (8 ounces) shredded Monterey Jack cheese, divided
  • 1 cup (8 ounces) sour cream
  • 1 cup (8 ounces) 4% cottage cheese
  • 1 cup frozen cut green beans, thawed
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper

Directions

  • 1. In a large saucepan or Dutch oven, saute onions, celery and mushrooms in butter until tender. Add the spaghetti, ham, 1-1/2 cups Monterey Jack cheese, sour cream, cottage cheese, beans, pimientos, garlic salt and pepper; mix well.
  • 2. Transfer to a greased shallow 2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until bubbly and the cheese is melted. Yield: 8-10 servings.

Nutritional Facts

1 each: 339 calories, 18g fat (10g saturated fat), 70mg cholesterol, 883mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 20g protein .

Reviews for Creamy Spaghetti Casserole

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MY REVIEW
BethH59
Reviewed Nov. 11, 2015

"I got this recipe at a Taste of Home event in the late '90s and have made it occasionally since then. Tonight I'm going to use leftover chicken instead of ham - should be just as good! I'm also subbing in fresh baby spinach instead of frozen green beans, added sliced black olives, and used a bit more cottage cheese and sour cream. Very forgiving (and customizable) recipe!"

MY REVIEW
PAscolani
Reviewed Oct. 26, 2011

"This is my absolute FAVORITE dish to make with leftover ham. In fact, I usually buy a ham large enough so I have leftovers and can make this!"

MY REVIEW
deadgrl5676
Reviewed May. 29, 2011

"My mom found this recipe many years ago and it is still one of my favorites! My husband and friends love it as well!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.