Million Dollar White Spaghetti Casserole Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Cook spaghetti to al dente as directed on package; drain. Return to pan.
• Meanwhile, in 10-inch skillet, heat olive oil over medium heat. Add spinach; cook about 3 minutes or until wilted; set aside.
• Add chicken and Alfredo sauce to spaghetti; toss to coat. Spread half of the mixture in baking dish.
• In medium bowl, stir ricotta cheese, 1 cup of the mozzarella cheese, the egg, garlic, salt and pepper; stir well to combine.
• Spread cheese mixture over spaghetti mixture in baking dish. Top with wilted spinach. Top with remaining spaghetti; sprinkle with remaining 1/2 cup mozzarella cheese.
• Bake 20 minutes.
• Sprinkle with parsley before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer to a bowl and mix spaghetti sauce into ground beef.
• Place half the slices of butter into the bottom of a 9x13-inch casserole dish. Spread half the spaghetti into the dish. Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti. Layer remaining spaghetti over creamy mixture. Top with remaining pats of butter.
• Pour ground beef mixture over spaghetti and spread to cover casserole.
• Bake in the preheated oven for 30 minutes. Spread Cheddar cheese over casserole and continue baking until cheese has melted and is lightly browned, about 15 more minutes.

Steps:

• Cook 1 lb. elbow macaroni according to package directions. While the noodles cook prepare mixture.
• Mix together sour cream, cottage cheese, cream cheese, Parmesan cheese, half of the onions, garlic, and salt and pepper. Set aside.
• Brown the ground beef with 1/2 of the chopped onion. Season with salt and pepper. (if not using a lean meat of 93% fat free or better, DRAIN OFF THE FAT CAREFULLY into an aluminum lined, non plastic bowl.
• Pour 2/3 of the drained noodles into a 9x13 baker.
• Spoon meat sauce onto the noodles. Spread all of the cheese mixture over the meat sauce, cover with remaining noodles, then sauce, and cover in mozzarella cheese (up to 2 cups).
• Bake 350' for 45 minutes or until bubbly!
• Serve with Texas garlic toast and garden salad.

Steps:

• Preheat oven to 350 degrees.
• Cook noodles as directed on the package.
• While your noodles are boiling, mix together the cream cheese, sour cream, and cottage cheese in a medium-sized bowl until smooth (there might be a couple of bumps from the cottage cheese, but make sure it's all mixed together well).
• Place ground beef in a large skillet and brown until completely cooked through. Drain grease well.
• Pour spaghetti sauce over the meat and mix well.
• Spray a 9 x 13 inch pan with cooking spray.
• Layer half of the cooked noodles in the bottom of the dish. Pour the creamy cheese mixture on top of the noodles and spread it around evenly. Next, add the rest of the noodles on top of the cheese mix layer and spread the noodles out to cover the pan. Then, slice up the butter and place it on top of the noodles throughout the pan.
• Once the noodle and cheese layers have been put together, pour the red meat sauce on top and cover the noodles completely.
• Cook it uncovered for 30 minutes at 350 degrees. Once the 30 minutes is up, take the casserole out of the oven and cover the whole thing with cheddar cheese. Then return it back to the oven to cook for another 15 minutes.

Steps:

• Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) baking dish.
• Cook spaghetti to al dente as directed on package.
• Meanwhile, in medium bowl, beat eggs, parsley and Parmesan cheese with whisk. Drain spaghetti, and add it right back to the hot pot. Add the butter and the egg mixture to the spaghetti, and quickly toss until evenly coated and the eggs have formed a sauce. Add mixture to baking dish.
• Add cottage cheese and cream cheese to the pot you tossed the spaghetti in, and mix until combined. Pour the cheese mixture directly over the spaghetti mixture, spreading it out in an even layer.
• Heat 10-inch skillet (or use the pot you cooked the spaghetti in) over medium heat, and brown the beef, 5 to 8 minutes; drain. Remove from heat, and stir in the pasta sauce and cream. Spread mixture over cheese layer. Then add the mozzarella cheese in an even layer over top.
• Place baking dish on large cookie sheet. Bake 30 to 45 minutes or until the cheese is melted and lightly browned on top. Cool 5 minutes before serving. Serve with fresh mozzarella and basil, if desired.