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Potluck Baked Spaghetti Recipe

Potluck Baked Spaghetti Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD:12 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Toss bread crumbs and butter; sprinkle over the top. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer until heated through. Yield: 12 servings.

Nutritional 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.

Reviews for Potluck Baked Spaghetti

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MY REVIEW
Reviewed Jul. 16, 2013

"When I make this dish, I top it with shredded cheddar instead of the breadcrumbs. We like this better."

MY REVIEW
Reviewed Jul. 16, 2013

"My family loved this dish. I've made it several times-it makes a huge casserole!-and it's always all eaten. I do use my own homemade spaghetti sauce instead of the tomato sauce blend. This is great for potluck dinners."

MY REVIEW
Reviewed Apr. 24, 2013

"Was not a hit in my house at all...."

MY REVIEW
Reviewed Apr. 3, 2013

"@ Curlybiscuit 1; which recipe do you like for baked spaghetti better?"

MY REVIEW
Reviewed Jan. 13, 2013

"This is an absolute favorite in our house! My kids request it all the time for their birthday dinner. I like to halve the main ingredients, but keep the cheese layer amounts the same. SO GOOD!"

MY REVIEW
Reviewed Jan. 20, 2012

"Like another person who rated this recipe said, there's another baked spaghetti recipe from TOH that I like better than this one. This was okay, but there was too much spaghetti in the middle, and the sauce wasn't juicy enough to soak down into the pasta. I think a sauce made with canned tomatoes would work better. I also wasn't fond of the crumb topping, and felt that it needed some cheese such as mozzarella....maybe instead of the cream cheese. All in all, it was pretty tasty, and my son, who loves spaghetti, thought it was good."

MY REVIEW
Reviewed Sep. 13, 2010

"This recipe is fine but I have another one I like better. I think the cream cheese was just too much for this dish."

MY REVIEW
Reviewed Aug. 25, 2009

"I made this for dinner and didn't much care for it. The cream cheese seemed to make the dish bland. It was better as left-overs (after sitting in the fridge over night) but still a bit tasteless. I do not think I will make this again."

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Wine Pairings

Full-Bodied White Wine

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