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Million Dollar Spaghetti Casserole

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Million Dollar Spaghetti Casserole

Million Dollar Spaghetti Casserole – Joyful Momma’s Kitchen

This Million Dollar Spaghetti casserole recipe is all over Pinterest lately.  We love it AND, it is freezer friendly.  I doubled the recipe and made two 8X8 pans to eat this week and then froze a 9X13 pan to have later.  This is comfort food at its finest!

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Million Dollar Spaghetti Casserole

Ingredients

Scale
  • 16 oz spaghetti noodles
  • 2 lb jar of marinara sauce
  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 8 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1 cup cottage cheese
  • 2/3 cup Parmesan cheese
  • 2 cups shredded cheese ( I use cheddar/colby blend)

Instructions

  1. Preheat oven to 350 degrees. Grease 9X13 pan or two 8X8 pans.
  2. Boil noodles according to package, drain and stir with a drizzle of olive oil so they don’t stick together.
  3. In a stand mixer combine cream cheese, cottage cheese, and sour cream. Mix well and set aside.
  4. Brown ground beef and onion until no longer pink. Drain. Add in jar of marinara sauce and stir.
  5. Begin by layering half of the noodles in the bottom of your greased pan.
  6. Top with 2/3 cup shredded parmesan cheese.
  7. Layer on the cream cheese mixture.
  8. Top with remaining noodles.
  9. Spread marinara sauce with ground beef over top.
  10. Bake for 30 minutes then sprinkle with 2 cups cheese and return to oven for another 15 minutes.
  11. Let cook for 15 minutes before slicing and serving.
  12. Enjoy!
  13. *If you want to freeze this, double wrap the casserole in heavy duty foil with instructions written on top. Thaw over night in fridge and top with cheese the last 15 minutes as directed.

Liked the Million Dollar Spaghetti Casserole? Try Spaghetti Pie

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Comments

  1. Susan

    My mother made something similar with “leftover” spaghetti, but this looks even better! Can’t wait to try it. Happy Halloween, XOXO

  2. Nicole

    You had me at freezer meal! My husband loves spaghetti in any form, and I’ve been trying to prepare a couple of freezer meals for when we have a baby in December so I can have a couple on hand. I’ll be making this tonight!

  3. mom24boys

    This is a very good recipe! I have even frozen it in an ice cream bucket so I could cook it in my round crock pot.

    Just spray an ice cream bucket with Pam-like stuff. Build your casserole right in the bucket, omitting the top layer of cheese. Label bucket. Put the cheese topping in a zipper bag. Freeze all. Once frozen, put the cheese bag into the bucket on top of the frozen casserole.

    When it’s time to cook, just pop it out of the bucket and put it into the crockpot, reserving the topping until later. Set on low and cook for 5-8 hours (unless your crock cooks “hot”, then check at 4 hours). Top with cheese about 1/2 hour before serving. cover until melted.

    If you are squeezed for freezer space, you can stack frozen “disks” of the same casserole in a bucket. My 5qt. buckets easily fit two recipes.

  4. Marsha

    I made this today, it was wonderful. It’s perfect for a pot luck or a large gathering. It was only my husband and I so I have ALOT of leftovers, and unforunately not enough freezer space. However, very economical and easy to prepare! Wonderful recipe.

  7. Jessica F.

    Looks awesome and it’s on my meal plan for this weekend! One question though…is step 11 supposed to say “Let cool…” instead of “Let cook for 15 minutes before slicing and serving.” Thanks!

    • Nancy

      I think I can answer this for you–yes! I’ve made other recipes like this, and they all say to “let cool for 10 minutes” before serving.

  8. Carolyn

    This was delicious! I made two 8×8 pans. I put mozzerella cheese on one and Mexican mix on the other. I preferred the mozzerella cheese one more.

  9. Lena

    This was pretty good, but I would definitely put sauce in the middle of the casserole and not just on top.. Like on top of the first layers of noodles.

  12. Jackie

    Delicious! My granddaughter made this recipe (at half the recipe) for the two of us and it was great the next day too! Yum Yum

Trackbacks

  2. […] Do you often make too much spaghetti?  If you’re a Mother like me with a large family to feed, sometimes you may make too much, but never too little.  I often run into this problem when it comes to making spaghetti.  On my Sunday blog I mentioned that I had leftover Spaghetti, and since I had a busy week, my Sunday meal was a little different.  I pulled a meal together with some leftover spaghetti, that we had earlier in the week.  I turned basic spaghetti, into a Creamy Cheesy Casserole Dish.  This is a dish that you could make even if you do not have leftover spaghetti.  Make your spaghetti as usual and follow these simple directions.  There are other recipies on this dish, and you may want to try them, but this is my recipe and how I make it.  I will follow-up with a link to where you can get the full recipe on this dish.  https://www.joyfulmommaskitchen.com/million-dollar-spaghetti-casserole/ […]