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Potluck Baked Spaghetti

Total Time

Prep: 25 min. Bake: 25 min.

Makes

12 servings

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
Potluck Baked Spaghetti Recipe photo by Taste of Home

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 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 or until heated through.

Nutrition Facts

1 cup: 378 calories, 20g fat (10g saturated fat), 87mg cholesterol, 586mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 25g protein.

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