Creamy Spaghetti Casserole Cheese

Spaghetti Casserole Cheese Cream is a delicious hot dish that deserves a place in your regular dinner rotation. This is a super cream baked spaghetti casserole that can be collected first and will really please the whole family. Love is!

When I say cream, I mean a whole block of creamy cream cheese, plus a cottage cheese container and 1/4 cup of sour cream. Yes, food is rich and therefore you will want to serve something light with it like a garden salad or steamed broccoli.


  • 2 pounds of lean beef
  • 1 medium of onion, diced
  • 2 (8 ounces) cans of tomato sauce
  • 1 (6-ounce) tomato paste
  • 1 teaspoon of Worcestershire sauce
  • 1 teaspoon of sugar
  • 1 teaspoon of dried oregano
  • 3/4 teaspoon of garlic powder
  • 1 (8 ounces) cream cheese package, softened
  • 1 cottage cheese (16-ounce) Jar
  • 1/4 cup of sour cream
  • 2 green onions, slices
  • 1/2 salt teaspoon.
  • 1/2 cup of breadcrumbs or Panko crumbs
  • 1 tablespoon of butter, thawed
  • 1 pound spaghetti, cooked until al dente


  1. Preheat 350 degrees oven.
  2. Spray a large nonstick skillet with cooking spray and place it over medium-high heat. Add the beef and onion and garlic and cook, breaking the meat apart, until the meat is no longer pink. Flow excess fat.
  3. Add tomato sauce, tomato paste, Worcestershire sauce, sugar, oregano and garlic powder. Stir well. Cook over medium heat for 1-2 minutes. Remove from heat and inspect herbs. Add salt and pepper if needed.
  4. In a medium bowl, stir cream cheese, cottage cheese, sour cream, and green onion. Salt mixture into cheese mixture.
  5. Spray a 9 X 13-inch pan with cooking spray. Half layer of spaghetti under a casserole. Top with cheese mixture.
  6. Cover the cheese mixture with the rest of the spaghetti. Cover with sauce.
  7. Mix bread crumbs with melted butter and sprinkle on the cauldron.
  8. Bake for 30 minutes.

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