READY IN ABOUT 1¼ hrs

The Best Spaghetti Casserole

Read Reviews (28)

"Easy spaghetti dish with a little twist!" — Noonie

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 55 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 03, 2009

Just like mom made! Here were my adjustments: one pound of hamburger instead of two (plenty), no onions (preference), no Parmesan cheese (bummer) and I make my own spaghetti sauce so I think that's why my dish wasn't bland as some others were saying. (My suggestion would be to add Italian seasoning and some garlic powder/salt) Also I didn't bake it in the oven, I just poured it all into my pot and heated it up in there. That's not going to change the flavor I don't think, it's just one less dish to clean and because yes, that's how my mom did it ;)

—Debi

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Most Helpful Critical Review

May 08, 2009

Hmmm...not a whole lot of flavor, but very easy. I cut the recipe in half and still managed to fill a 9 x 13 pan, perhaps my pan isn't deep enough. I added some oregano, basil, and chopped fresh tomato when cooking off the beef & onion, and used whole wheat spaghetti, but even that didn't add enough interest for us to the overall taste. Don't know what else to add...maybe some garlic, different cheeses...? It did hold together nicely when serving, and my two-year old wanted seconds, so this gets 3 stars instead of just 2.

—doestreich

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37 Ratings

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May 27, 2009

My family loved this recipe. It was even better the next day! The only thing I changed is that I used 1 lb of hamburger and 1 lb of sweet Italian sausage. I'll definitely make this again.

—Tabitha

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Sep 24, 2012

Excellent, didn't change a thing and it was very good, will save this one.

—Butch Petersen

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May 12, 2009

good. I made it with shredded chicken and added dry ranch dressing mix to the sour cream before adding it to the other ingredients. I also took the above advice and cut the recipe in half. I would definitely make this again. Nice to have a change from traditional Spaghetti and sauce.

—Teffer K

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May 27, 2011

My husband LOVED this recipe! Of course, it's just me and him, therefore it made entirely too much so I ended up taking the rest to work and they loved it as well. I added a few spices to it and next time I will probably cut the recipe in 1/2 to make less but I will definitely be making this again for sure!

—smtalley

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Feb 01, 2010

This was good. My son said he liked it better than regular spaghetti. Its really rich. I cut the recipe in half (we are a family of 6) and still had leftovers. I would make again.

—JennH

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Mar 03, 2010

It's easy, it makes a lot, and it freezes well. I make the whole recipe and either divide it into 2 9x11 casseroles, or 4 8x8. I then freeze some to give to friends or have on hand for later!

—Sarah_Tennessee

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Nutrition

Calories
481 kcal
24%

Carbohydrates
51.4 g
17%

Cholesterol
71 mg
24%

Fat
17 g
26%

Fiber
4.5 g
18%

Protein
28.4 g
57%

Sodium
826 mg
33%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

The Best Spaghetti Casserole

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 481
Calories from Fat: 153

% Daily Value *
Total Fat 17g 26 %
Saturated Fat 7g 35 %
Cholesterol 71mg 24 %
Sodium 826mg 33 %
** Potassium 658mg 18 %
Total Carbohydrates 51.4g 17 %
Dietary Fiber 4.5g 18 %
Protein 28.4g 57 %
Sugars 16.4g
Vitamin A 19 %
Vitamin C 5 %
Calcium 38 %
Iron 35 %
** Thiamin 48 %
** Niacin 118 %
** Vitamin B6 27 %
** Magnesium 22 %
** Folate 62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.