A casserole version of the classic dish – this Spaghetti Casserole is filled with noodles, cheeses, sour cream, ground beef and whole lot of flavor! It’s a dinner recipe the whole family will enjoy.
We love spaghetti in our family, which is why we have several versions including: Instant Pot Spaghetti, Baked Spaghetti and Meatballs and more! Today’s casserole version is another one to add to the meal rotation because it’s delicious!
A Classic in Casserole Form
Who doesn’t love spaghetti?! We may be mildly obsessed, because noodles, cheese and spaghetti sauce is the perfect combo in our books.
We have shared different version in the past and thought it was about time to share a spaghetti casserole recipe (think a hybrid between lasagna and spaghetti). The result was amazing, and the whole family devoured it.
Cream cheese, Monterey Jack cheese and Mozzarella cheese were included in this recipe taking it to a whole new level of cheesy heaven. This is definitely a keeper recipe, and we can’t wait to include it in our family’s favorite meal rotations.
How to Make Spaghetti Casserole
This recipe is simple!
NOODLES. Begin by spraying a 9×13-inch baking dish then adding your cooked noodles (we prefer to use spaghetti noodles). Set aside.
FIRST CHEESE LAYER. In a medium mixing bowl, whisk together sour cream, cream cheese, green onions and egg, set aside.
MEAT. In a large skillet set over medium heat, add the oil. Once the oil is hot, add the ground beef and cook until browned, breaking it apart as you go. Add the onion and garlic, cook for 3-4 minutes. Stir in the garlic powder, salt, and black pepper. Cook for 1 minute, then remove from the heat.
SAUCE + MORE CHEESE. Spread sour cream mixture over the cooled noodles. Spread beef in an even layer over top, then sauce, then cheeses. Cover dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes or until the cheese is melty and golden brown in spots.
Remove from the oven and allow to cool for 10 minutes before serving. Garnish with freshly chopped parsley and grated parmesan, if desired.
Tips, Tricks + Storing
Here are some of our top tips for this recipe:
- MEAT – We use ground beef for this recipe, but you can easily change that up based on what you prefer. Chicken, sausage, a beef/sausage combo, or even meatless all work for this recipe. Just be sure to season it with garlic when being cooked up (you can even omit the onion for picky eaters)
- CHEESE – Grate/shred your own cheese. Pre-bagged cheese doesn’t melt as easily and never works as well for that delicious cheesy factor when being baked. We prefer to buy the block and grate or shred it first. It takes a little more time but well worth it!
- TENT FOIL – If your baking dish is full, we recommend tenting the foil (making sure it doesn’t touch the top of the food) so that cheese isn’t pulled off when you remove the foil to continue baking.
- SIDES – This dish goes with so many great recipes, but we love to serve it with: Garlic Bread and our Grilled Panzanella Salad. Check out all of our salad recipes for more ideas to go with this dish.
If you want to make this AHEAD OF TIME, just make as directed and cover with foil and place in the fridge for up to 24 hours in advance. If FREEZING, we recommend making this in a aluminum baking dish, covering with foil tightly and freezing for up to 2 months. Let it thaw in the fridge overnight. You may need to increase the baking time just a bit for cooking.
For more spaghetti recipes, check out:
- Instant Pot Spaghetti
- Stuffed Pepper Spaghetti Bake
- Italian Stuffed Spaghetti Squash
- Baked Spaghetti and Meatballs
Spaghetti Casserole Recipe
Ingredients
- 12 oz thin spaghetti - cooked al dente, drained, and transferred to the baking dish immediately
- 1 cup sour cream
- 4 oz cream cheese
- 2 green onions - thinly sliced and chopped
- 1 egg
- 2 tbsp olive oil
- 1 lb lean ground beef
- 1/2 yellow onion - diced
- 4 cloves garlic - minced
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 (14 oz) jar spaghetti sauce*
- 1 cup monterey jack cheese - grated
- 1 cup mozzarella cheese - grated
For Optional Garnish
- freshly chopped parsley
- parmesan cheese - grated
Instructions
- Preheat oven to 350 degrees. Butter or spray a 9x13-inch baking dish, add cooked noodles, set aside.
- In a medium mixing bowl, whisk together sour cream, cream cheese, green onions and egg, set aside.
- In a large skillet set over medium heat, add the oil. Once the oil is hot, add the ground beef and cook until browned, breaking it apart as you go. Add the onion and garlic, cook for 3-4 minutes. Stir in the garlic powder, salt, and black pepper. Cook for 1 minute, then remove from the heat.
- Spread sour cream mixture over the cooled noodles. Spread beef in an even layer over top, then sauce, then cheeses. Cover dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes or until the cheese is melty and golden brown in spots.
- Remove from the oven and allow to cool for 10 minutes before serving. Garnish with freshly chopped parsley and grated parmesan, if desired.
NOTES
Nutrition
When do you add the spaghetti sauce?
Hi Paula, in step 4 after adding in the beef.
My family loves this casserole! It’s cheesy & has tons of flavor!
I love this twist on a classic spaghetti recipe. This is so much better and the entire family loved it. I for sure will be making this recipe again!