Sneak Peek:This comforting casserole is layered with spaghetti, a creamy cheese mix, and hearty marinara sauce, then topped with crunchy French-fried onions. Perfect for potlucks, parties, or cozy dinners.
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My friend, Scooter made this and brought it to my house once when I was sick. I’ve been making it for my family and friends ever since. Now, thousands of you are making it, too. It’s that good!
Why It’s a Hit
Family-friendly and crowd-pleasing.
Uses pantry staples.
Easily made ahead or frozen for later.
A twist on classic spaghetti with a creamy, cheesy layer
The first time or two may seem like more trouble than plain spaghetti. But with a bit of experience, you won’t need the recipe. It will come together in a hurry.
Happy Cooks Speak Up
“This is really delicious and simple to make. Everyone that has tried it likes it! I use green pepper, its so good in this! Thanks for sharing!“–TONYA V.
½cup(74g)chopped green peppers(or substitute red peppers)
⅓cup(17g)chopped onions
8ounces(227g)cream cheese
2tablespoons(28g)milk
2tablespoons(11g)Parmesan cheese, gratedfresh, if possible
16-ounce can(170g)French-fried onions
Prevent your screen from going dark
Instructions
Cook 8 ounces(227g) uncooked thin spaghetti according to the directions on the package. Cook to al dente, then drain and set aside.
Brown 1 pound(453 g) ground beef, then drain excess grease. (This is the time to add garlic if you like. You choose the amount based on your taste preferences.)
Add 1 26.5 oz jar(751g) spaghetti sauce to the cooked ground beef and heat.
Combine 1 tablespoon(14g) butter, 1/2 cup(74g) chopped green peppers and 1/3 cup(17g) chopped onions in a small microwave-safe bowl. Cover and microwave for 3-4 minutes on HIGH until soft.
Add the 8 ounces(227g) cream cheese and 2 tablespoons(28g) milk to the cooked vegetables and stir well. (If the cream cheese is not soft, nuke the entire mixture for 20-30 seconds to make it easy to spread.)
Using a 12 x 8-inch baking dish (or something close), assemble in the following order: thin layer of spaghetti sauce, cooked spaghetti, cream cheese/vegetable mixture, remaining spaghetti sauce, 2 tablespoons(11g) Parmesan cheese, grated (amount subject to your own taste)
Bake at 350 °F (177˚C) for 25 minutes or until the sauce bubbles around the sides.
Top with 1 6-ounce can(170g) French-fried onions and continue baking for 5 more minutes. (This is the secret ingredient–don’t let them burn.)
Notes
Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking.
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.