Spaghetti Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
12
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Calories
461 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti Casserole
Description
This recipe involves cooking spaghetti and browning ground beef, which is then mixed with two jars of spaghetti sauce and sour cream for creaminess. Seasonings including garlic salt, dried oregano, and basil impart herbal and savory notes. The cooked noodles are combined with this meat and sauce mixture, along with part of the shredded mozzarella cheese.
The mixture is transferred to a baking dish, topped with the remaining mozzarella and Parmesan cheese, then baked covered to heat through and meld flavors. The foil is removed toward the end to brown and bubble the cheese topping, creating a flavorful crust.
The casserole is convenient to prepare ahead and can be refrigerated or frozen before baking. It can be served as a filling main course accompanied by a simple salad or vegetables. Leftovers store well refrigerated or frozen for future meals.
Ingredients
- 1 (16-ounce) package spaghetti
- 2 pounds ground beef
- 1½ cups sour cream
- 1 teaspoon garlic salt with parsley flakes
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 2 cups mozzarella cheese divided, shredded
- ½ cup Parmesan Cheese
- 2 (26.5-ounce) jars spaghetti sauce or marinara sauce
Instructions
- Preheat the oven to 350°F. Cook the spaghetti according to the package directions, then drain.
- While the spaghetti is cooking, add the ground beef to a large skillet. Cook, breaking into small pieces, until browned and cooked through. Drain the grease, then return the ground beef to the skillet.
- Add the spaghetti sauce, sour cream, garlic salt, oregano, and basil to the skillet, and stir to combine. Add the noodles and 1 cup of the mozzarella cheese to the skillet, and stir to combine.
- Pour the casserole into a 9x13 baking dish. Sprinkle the remaining mozzarella and the parmesan cheese over the top.
- Cover the casserole with foil and bake 30 minutes, then remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbling and browned.
Notes
- Cook pasta to al dente before assembling the casserole for better texture after baking.
- Assemble the casserole and refrigerate up to 24 hours or freeze for up to 3 months before baking; thaw overnight before baking.
- Store leftovers in airtight containers and refrigerate for 3-4 days or freeze for 2-3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 30g | 10% |
| Protein | 24g | 48% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 86mg | 29% |
| Sodium | 454mg | 19% |
| Potassium | 347mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 338IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 201mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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