Spaghetti Pie Casserole Recipe

4.5 51 56
Spaghetti Pie Casserole Recipe
Spaghetti Pie Casserole Recipe photo by Taste of Home
Publisher Photo

Spaghetti Pie Casserole Recipe

Read Reviews
4.5 51 56
Publisher Photo
My family adores this casserole. It's old-timey comfort food. —Patricia Lavell, Islamorada, Florida
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 1 package (8 ounces) spaghetti
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 jar (14 ounces) spaghetti sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 ounces reduced-fat cream cheese
  • 1 cup (8 ounces) reduced-fat sour cream
  • 3 green onions, chopped
  • 1-1/2 cups shredded cheddar-Monterey Jack cheese

Directions

Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
Bake, covered, at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is bubbly. Yield: 8 servings.
Originally published as Spaghetti Pie Casserole in Taste of Home February/March 2013

Nutritional Facts

1 piece: 396 calories, 20g fat (11g saturated fat), 73mg cholesterol, 622mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 23g protein.

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  • 1 package (8 ounces) spaghetti
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 jar (14 ounces) spaghetti sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 ounces reduced-fat cream cheese
  • 1 cup (8 ounces) reduced-fat sour cream
  • 3 green onions, chopped
  • 1-1/2 cups shredded cheddar-Monterey Jack cheese
  1. Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
  2. In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
  3. Bake, covered, at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is bubbly. Yield: 8 servings.
Originally published as Spaghetti Pie Casserole in Taste of Home February/March 2013

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Reviews forSpaghetti Pie Casserole

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emmaly123 User ID: 5577796 286194
Reviewed Apr. 6, 2018

"This was delicious! I used up some leftover “ unsauced” spaghetti because I always make too much and added an egg and Parmesan cheese to it. I skipped the cheddar cheese and layered fresh mozzarella and sprinkled fresh parsley on top. Finished at the end under the broiler for just a few minutes. I agree with others, reminded me of lasagna but better. Definitely a keeper!"

MY REVIEW
Elis User ID: 9443693 285839
Reviewed Mar. 29, 2018

"This recipe reminds me of a favorite casserole that my step-mom would leave for us kids to warm up for dinner when I was a teen in high school. I must give this a try, so many memories ago."

MY REVIEW
Patricia User ID: 9074603 284573
Reviewed Mar. 4, 2018

"I made this yesterday. I usually make it just as written the first time but I did not have ground beef so I used hot Italian sausage. Took the casing off, broke it up as it browned. Added the onion AND mushrooms that needed to be used. It turned out great. I agree with another reviewer, it's similar to lasagna. My only suggestion would be to spread the cooked spaghetti in the casserole pan while it's still hot. Allowing it to cool makes it stick together and is almost impossible to spread. Lesson learned ! I did add Italian seasoning to the meat sauce for more flavor, as suggested by another reviewers. Good recipe. Thanks, Patricia"

MY REVIEW
charla User ID: 9220091 284555
Reviewed Mar. 3, 2018

"Very good. Reminds me of a combination of lasagna and spaghetti mixed together and you come up with this. Don't be afraid to add seasonings to this to make it your own. Serve with a fresh tossed salad and garlic sticks."

MY REVIEW
Lynn User ID: 8721159 284524
Reviewed Mar. 3, 2018

"This was good! I made my own sauce and added saesonings. Very easy and delicious."

MY REVIEW
Roxanne User ID: 9425903 283826
Reviewed Feb. 17, 2018

"Good solid recipe but PLEASE, cook meat first, drain, then add ingredients. NEVER, EVER drain after adding them because you just pour your flavor down the drain."

MY REVIEW
gambles User ID: 941617 281485
Reviewed Jan. 3, 2018

"The dairy layer adds a little extra surprise to this simple casserole. Also, I have health issues so I particularly like that I can make this earlier in the day and bake it off at dinner time. I can even go with a bottle of sauce as written or use homemade if I feel up to it. This is a PERFECT recipe for me and my family."

MY REVIEW
TNbluffbaker User ID: 46423 274901
Reviewed Oct. 5, 2017

"This was too cheesy for us. We also thought it needed some spices; maybe Italian seasoning."

MY REVIEW
aj anderson User ID: 5780055 271487
Reviewed Aug. 7, 2017

"I used a 24 oz can of spaghetti sauce. I think next time I will add some hot sausage to it like I do our usual spaghetti and kick it up a notch!"

MY REVIEW
Sclawson1975 User ID: 8315472 266102
Reviewed May. 18, 2017

"Amazing!! Yum yum yum! I will make this again and again! Yum yum yum!"

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