Creamy Spaghetti Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
• Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
• Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
• Bake in preheated oven until hot and bubbly, about 30 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat a skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat and stir in spaghetti sauce.
• Drain spaghetti and place in a bowl. Add cream cheese, garlic, Italian seasoning, and garlic salt. Stir until cream cheese is melted and spaghetti is thoroughly coated. Spread a small amount of meat sauce in the bottom of the prepared baking pan; put spaghetti on top and top with remaining meat sauce. Sprinkle Parmesan and mozzarella cheeses on top.
• Bake in the preheated oven until bubbly, about 30 minutes.

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat. , Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers., Cover and bake 55-65 minutes or until cheese is melted. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• In lg skillet saute onions, garlic, and mushrooms in butter.
• Add spaghetti, 1 cup sauce, 1/2 cup shredded cheese, sour cream, cottage cheese, salt and pepper.
• Mix well.
• Put into a greased shallow casserole dish.
• Bake, uncovered at 350* for 20 minutes.
• Spread with remaining cup sauce.
• Sprinkle with remaining shredded cheese.
• Bake, uncovered for 10 minutes more.

Steps:

• Set oven to 375 degrees.
• Grease a 2-quart casserole dish.
• Cook spaghetti; drain and transfer to a large mixing bowl.
• Toss with 2-3 tablespoons of oil and season with salt; set aside.
• Meanwhile in a large skillet, cook the ground chicken, mushrooms, celery, onion and garlic over medium-high heat for about 3-4 minutes, or until chicken is cooked through.
• Add the cooked chicken mixture to the spaghetti and toss.
• For the sauce: in a small saucepan melt 2 tablespoons butter; stir in flour and pepper; stir for 1 minute.
• Add in the half and half cream; cook and stir over medium heat for about 2 minutes, or until thick and bubbly.
• Add in the Velveeta cheese and stir until melted.
• Remove from heat, and stir in olives and pimiento.
• Pour the sauce over the chicken mixture; toss to coat.
• Transfer to the prepared baking dish.
• In a small bowl mix together bread crumbs, Parmesan cheese, and melted butter and sprinkle over chicken mixture.
• Cover and bake for about 20-25 minutes.
• Uncover and bake for another 10-15 minutes, or until heated through.

Steps:

• Brown ground beef with onion, green pepper and garlic.
• Drain and add tomato sauce.
• In 2 qt casserole, spread 1/2 of the spaghetti.
• Mix together the sour cream, cream cheese and cottage cheese.
• Cover the spaghetti layer with the cheese mixture.
• Top with remaining spaghetti.
• Drizzle melted butter over all.
• Cover with the hamburger sauce mixture.
• Chill for at least 1 hour.
• Remove from refrigerator at least 20 minutes before baking.
• Bake at 350 for 45 minutes.

Steps:

• The recipe calls for a 9x13 casserole, but I usually split it between two 8x8 pans (increasing the spaghetti, beef, sauce and mozarella slightly if needed) and freeze one of them for another time.
• Cook the spaghetti and drain, but don't rinse.
• Put it right back in the warm pot and add the cream cheese.
• Blend the cream cheese until melted with the spaghetti and then blend in the sour cream.
• Put spaghetti mixture into greased pan.
• Layer some of the mozarella, then the beef, then a little more mozarella.
• Spread the spaghetti sauce across and then put the rest of the mozarella on top.
• Bake at 350 (or maybe 375?) for 30- 35 minutes- until a knife comes out clean.
• Let it stand for 5 or 10 minutes.

Steps:

• Preheat oven to 400°. Cook pasta according to package directions for al dente. Drain, reserving 1/3 cup pasta water; return all to pot., Meanwhile, in a large skillet, cook and crumble chicken with onion, 1/2 teaspoon garlic powder and remaining seasonings over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes; bring to a boil. Add to pasta; toss to combine. Transfer to a 13x9-in. baking dish coated with cooking spray., Mix cream cheese, sour cream, 1/2 cup mozzarella cheese and remaining garlic powder. Drop mixture by tablespoonfuls over pasta. Sprinkle with remaining mozzarella cheese., Bake, uncovered, until cheese is melted, 8-10 minutes. If desired, sprinkle with parsley and pepper flakes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot. Melt cream cheese into the pasta. Stir pasta sauce, Italian seasoning, and red pepper flakes into the pasta mixture.
• Heat a skillet over medium heat. Break ground beef into small pieces and add to the skillet; cook and stir until some of the fat has rendered, 2 to 3 minutes. Add onion and garlic to the beef, continue cooking until the ground beef is completely browned, about 5 minutes more. Stir beef mixture into the pasta mixture.
• Pour pasta-and-beef mixture into a 3-quart casserole dish. Sprinkle mozzarella cheese over the dish.
• Bake in preheated oven until the mozzarella cheese melts, 5 to 10 minutes.