Baked Cream Cheese & Spaghetti Casserole with Fried Onions

Two posts in two days… aren’t you lucky!?!? I’d like to say that I’d love to do this on a regular basis but, I’m a realist and two posts in the same month will be an achievement at times. Please, hang in there during the slow periods. I love to share recipes and know that people are enjoying them so, even when the posts seem few and far between, I hope you all still keep checking back. That being said, tonight’s dinner was a HUGE winner (and reason enough to check back often). My husband’s description was, and I quote, ‘slammin’!! Considering he was just complaining about my love for casseroles the other day, I’ll take it!!! Needless to say, I’ll be making this one again.

I like to give credit where credit is due but I won’t be sharing a link to a website for this recipe. Reason being that I took about three similar recipes that I previously bookmarked for this casserole and combined all of them and then added my own finesse. So I’m gonna call this the closest I get to my own recipe. Hope you all enjoy!

Baked Cream Cheese & Spaghetti Casserole with Fried Onions

  • 12 oz. spaghetti (I used whole wheat)
  • 1 lb. lean ground beef
  • 1 jar (about 1-1/2 lbs.) spaghetti sauce of your choice (I used a 24 oz jar of tomato, garlic & onion sauce)
  • 8 oz. cream cheese, at room temperature
  • 1 tsp. Italian seasoning
  • 1 tsp. minced garlic (about 2 cloves)
  • Parmesan Cheese (I used about 3/4 C. of shredded)
  • French Friend Onions (I used about 3/4 C. but only put it on half)
  • Shredded Mozzarella Cheese (I used about 1 C.)
Preheat oven to 350F and lightly spray a 13″x9″ baking pan with cooking spray. Set aside. Cook spaghetti according to package directions for al dente pasta remembering to salt pasta water before adding the pasta. Meanwhile, brown the ground beef. Drain excess fat from pan, if necessary and then add the sauce. Keep warm until pasta is ready. When pasta is al dente, drain and return to warm pot. Stir in cream cheese, Italian seasoning, and garlic. (You may want to add a little extra seasoning, salt & pepper, at this point. Especially if not adding the onions on top.) Stir until the cheese is completely melted and coats the pasta. (This took a little extra work but, trust me, was well worth it.) Put a small amount of meat sauce mixture in the bottom of the pan to coat. Pour the spaghetti & cream cheese mixture on top of this and then top with the remaining meat sauce. Sprinkle with Parmesan cheese. Bake in preheated oven for 25 minutes. Top with french fried onions and then mozzarella cheese. Bake in oven for an additional 5-7 minutes.



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