Kims Spaghetti Casserole

Kims Spaghetti Casserole

This recipe has been in my life since I was a teenager. A close friend of our family gifted it to me at my bridal shower and it’s been a staple in my repertoire ever since.  

It’s easy and is such a crowd pleaser! It isn’t vegan friendly but you could probably adjust the ingredients to suit your needs. Not only is this recipe amazing the first night…it’s even better as leftovers after the flavors get to know each other 😉

 

Baked Spaghetti Casserole      

 

  • 1lb lean ground beef
  • 1 package (16 oz) spaghetti
  • 1 jar meatless spaghetti sauce    (I use Traditional Prego)
  • 1 jar alfredo (I use 4-cheese alfredo)
  • 1/2 tsp seasoned salt
  • 2 eggs
  • 1/3 cup parmesan cheese
  • 5 tblsp butter, melted
  • 2 cups (16 oz) small curd cottage cheese
  • 4 cups (16 oz) shredded mozzarella cheese

 

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.

In a large bowl, whisk the eggs, parmesan cheese and butter. Drain spaghetti, add to egg mixture and toss to coat.

Place half of the spaghetti mixture in a greased 13X9 inch baking dish.

s1

Top with half of the cottage cheese, meat sauce, alfredo and mozzarella cheese.

s3

Repeat layers.

s5

Cover and bake at 350 degrees for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

 

makes 8-10 servings.

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