Rod's Spaghetti Casserole is a delicious recipe I slapped together one night. It reminds me of when I was a kid eating Mom's homemade spaghetti. This recipe is very easy to make and your whole family will love it!
There's just something about a baked pasta dish like this one that I just love. Is t the melted cheese? The way the pasta sauce evenly coats all the noodles? Doesn't matter.
If cottage cheese is not your thing, you can substitute with a little more cream cheese and/or sour cream. Or nothing at all.
🐄 How to Handle Raw Beef
Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid drip onto other foods.
Keep raw and ready-to-eat meats separate.
Wash hands thoroughly before and after handling raw ground beef. Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
Use separate plates to carry raw ground beef patties to the cooking area and cooked patties to the serving area.
Use a Thermometer to ensure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make Rod's Spaghetti Casserole recipe: Ground Beef, Pasta Sauce, Cream Cheese, Sour Cream, Cottage Cheese, Unsalted Butter, Spaghetti, Yellow Onion and Mozzarella Cheese.
🥣 How to Make Rod's Spaghetti Casserole
Preheat oven to 350°F.
Cook spaghetti "al dente" according to instructions on the package.
In a small mixing bowl, combine the cream cheese, sour cream, and cottage cheese and mix thoroughly. I find it easier to soften the cream cheese first. Set aside.
Add a small amount of olive oil to a skillet and saute diced onions for about 3 minutes over medium heat. Add ground beef to skillet. Cook until beef is browned. Drain fat and return meat to skillet.
Add spaghetti sauce to beef mixture in skillet. Mix thoroughly and remove from heat.
Put a few slices of butter in the bottom of a 9 x 13 casserole dish. Then layer half of the noodles in the bottom of the dish. Spread the cheese mixture over this layer of noodles. Add the rest of the noodles on top of the cheese layer along with a few tablespoons of butter. Now pour the red sauce/meat mixture on top of the noodles and spread evenly ensuring all the noodles are covered.
Bake for 30 minutes. Remove from oven and spread shredded cheese on top and return to oven for another 15 minutes or until cheese is melted and bubbly.
Rod's Spaghetti Casserole
Ingredients
- 1 lbs Ground Beef
- 28 oz Pasta Sauce
- 8 oz Cream Cheese
- ¼ Cup Sour Cream
- 8 oz Cottage Cheese
- ½ Cup Unsalted Butter
- 1 Pkg Spaghetti
- 1 Yellow Onion, Diced
- 4 Cups Mozzarella Cheese, Shredded
Instructions
- Preheat oven to 350°F.
- Cook spaghetti "al dente" according to instructions on package.
- In a small mixing bowl, combine the cream cheese, sour cream and cottage cheese and mix thoroughly. I find it easier to soften the cream cheese first. Set aside.
- Add a small amount of olive oil to a skillet and saute diced onions for about 3 minutes over medium heat. Add ground beef to skillet. Cook until beef is browned. Drain fat and return meat to skillet.
- Add spaghetti sauce to beef mixture in skillet. Mix thoroughly and remove from heat.
- Put a few slices of butter in bottom of a 9 x 13 casserole dish. Then layer half of the noodles in the bottom of the dish. Spread the cheese mixture over this layer of noodles. Add the rest of the noodles on top of the cheese layer along with a few tablespoons of butter. Now pour the red sauce / meat mixture on top of the noodles and spread evenly ensuring all the noodles are covered.
- Bake for 30 minutes. Remove from oven and spread shredded cheese on top and return to oven for another 15 minutes or until cheese is melted and bubbly.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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