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Creamy Spaghetti Casserole

 Creamy Spaghetti Casserole
"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.
8-10 ServingsPrep: 15 min. Bake: 30 min.

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

  • 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.
  • 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.

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Creamy Spaghetti Casserole (continued)

Nutritional Facts: 1 serving (1 each) equals 339 calories, 18 g fat (10 g saturated fat), 70 mg cholesterol, 883 mg sodium, 22 g carbohydrate, 1 g fiber, 20 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.