Friday, August 2, 2013

Million Dollar Spaghetti Casserole

Million Dollar Spaghetti Casserole

Sometimes I see the same recipe over and over and over again. It's a little stalkerish, both on my part and the recipes part too.

I saw this casserole called Million Dollar Spaghetti Casserole about 20 times on Pinterest and around the web. I got a little curious and started to look up the recipe on a few sites, and then a few more, and geesh, I finally realized that no two people made this the same way. There were literally 20 different versions of this thing.

So I did what I usually do in the situation. I winged it and made it my own.

Now it's not a pretty dish. It's a tangle of spaghetti and ground beef and creamy goodness, but man oh man, it tastes wonderful. It's like spaghetti on steroids.

We loved this! I barely got a photo before someone was digging back into the dish.

So I give you my version of Million Dollar Spaghetti Casserole.

Million Dollar Spaghetti Casserole 2

Million Dollar Spaghetti Casserole
my version adapted from a boatload of recipes on the Internet.
1 1/2 pounds of ground beef
26oz jar spaghetti sauce
4 cloves of garlic, minced
8 oz of cream cheese, softened to room temperature
1/2 cup of sour cream
16 oz small curd cottage cheese
1 pound of spaghetti
Shredded cheddar cheese

Oven to 350.

Cook the past while you prepare the filling. Cook until al dente.

Combine the cream cheese sour cream and cottage cheese in bowl. Set aside.

Cook the ground beef and at the last few minutes, add in the minced garlic. Drain any grease from the beef. Add the spaghetti sauce to the beef mixture. I also add some Mrs.Dash while the ground beef is cooking, you can add any seasoning you like.

Grease a 9x13 baking dish and place half of the spaghetti in the bottom of the dish. Add the cheese mixture. Spread out evenly and top with the rest of the pasta. Pour the meat sauce over top of dish and spread out. Bake covered with foil for 30 minutes. Remove from the oven and remove the foil. Add enough shredded cheese to cover the top of the casserole. Cook for another 20- 30 minutes or until browned and bubbly. Cool in pan 5 minutes before serving.
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