Grocery Cart Challenge Recipe Swap~Baked Spaghetti Casserole

I think my family prefers this spaghetti recipe over any other I’ve ever made.
Baked Spaghetti Casserole
Serves: 6
8 ounces cream cheese
8 ounces sour cream
1 tsp Italian seasoning
1 pound  ground beef
1 small onion, chopped
28 oz. spaghetti sauce
8 ounces mozzarella cheese
spaghetti
In a separate bowl, bring cream cheese and sour cream to room temp. Add Italian seasoning and mix until smooth and combined.
In a skillet, brown hamburger and onion; drain.
Stir in spaghetti sauce and simmer for 10 minutes.
Cook and drain noodles according to package directions.
In a greased 9-1/2 x 11-inch pan, spread the cream mixture.
Next layer half of the noodles,
hamburger sauce,
and cheese.
Repeat layers.
Cover with foil and bake at 350-degrees F. for 1 hour.
To Freeze: Line entire pan with greased foil prior to layering ingredients. You can bake and then freezer or freeze prior to baking (I prefer to freezer prior to baking). After casserole is frozen, remove hardened casserole in foil, label and date. Write cooking instructions on foil. To use, thaw in refrigerator overnight and then bake as directed if not yet baked or simply reheat in microwave if previously cooked; or, to cook directly from the freezer, bake for 1-1/2 to 2 hours at 350-degrees F.
Hop on over to Grocery Cart Challenge for more recipes.
I know that I got this recipe from the internet but I never did jot down the source. So if this looks familiar to you and you know who created this, please let me know so I can give proper credit.
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One Comment on “Grocery Cart Challenge Recipe Swap~Baked Spaghetti Casserole”

  1. Amy says:

    I just made that this week. 😉


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