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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (246g) Recipe makes 8 servings |
||
| Calories 428 | ||
| Calories from Fat 182 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.3g | 31% | |
| Saturated Fat 9.9g | 49% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.4g | ||
| Cholesterol 71mg | 23% | |
| Sodium 640mg | 26% | |
| Potassium 711mg | 20% | |
| Total Carbohydrate 38.0g | 12% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 10.0g | ||
| Protein 22.8g | 45% | |
Winner's Spaghetti Casserole
By: HeatherFeather
Jan 25, 2002
This fast, easy recipe is a real family pleaser! I have used this recipe for many years as my good old stand-by for potlucks and tailgate parties. I have also baked this recipe in two smaller pans, keeping one for my family and bringing the other over to a new mother or neighbor as a welcome gift. This is my version of one I found in a community cookbook called "Enough to Feed an Army." (NOTE: Updated the amount of the spaghetti, I also now use a smaller box of pasta in this, even though the original called for a 1 pound box)
SERVES 8 -10
Ingredients
-
1 (10-16 ounce) package thin spaghetti, cooked and drained
- 1 (28 ounce) jar prepared spaghetti sauce
- 1 lb lean ground beef
- 1 small onion, chopped
- 1 small green bell pepper, seeded, chopped
- 8 ounces cream cheese or neufchatel cheese
- 1 tablespoon butter or margarine
- parmesan cheese, grated
Directions
1
Preheat oven to 350 F degrees.2
Place cooked spaghetti in a deep 1.5 quart oval baking dish or a glass 9x13" casserole.3
In a skillet, brown the ground beef until cooked through;drain fat and stir in spaghetti sauce.4
Heat over low heat, covered, until warmed through, stirring occasionally.5
Meanwhile, in a small saucepan, melt butter over low heat.6
Add onions and peppers to the butter and saute until just lightly browned.7
Cut up cream cheese into small chunks and add to the onion mixture; stir until melted and well combined.8
Pour half of the meat sauce over the cooked spaghetti.9
Pour all of the cream cheese sauce over the first layer of meat sauce, using a spatula to spread evenly.10
Pour remaining meat sauce over the cream cheese layer, again using a spatula to spread evenly.11
Sprinkle some Parmesan cheese over the top to taste.12
Cover with foil and bake for about 25 minutes or warm and bubbly.13
Remove cover and bake 5 minutes more.14
This can be prepared ahead, refrigerated, and not baked until the following day, if desired (if you do, allow extra baking time).
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Davie Crockett's Ground Beef Wrap-Ups
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Occasion > To Go... > Potluck
Featured Reviews for This Recipe
From: Indiana Debbie
On Oct 31, 2009
Very tasty but next time I will follow Karen in Kansas' suggestion and layer everything twice, including the spaghetti.
From: I_love2nurse in Canada
On Aug 21, 2009
Excellent spaghetti casserole. We were getting tired of plain old stove top spaghetti with sauce and so I tried this recipe with my homemade sauce. The cream cheese was a tasty addition. My 2 teenage sons and husband loved it. Thanks.
From: John McCaffrey
On Jun 18, 2004
You may be interested in the true origin of this recipe. It was featured in a 1974 issue of Seventeen magazine. It followed an article about how to run a successful "Class President" campaign. After winning the election, (presumably by following the advice in the article) it was suggested that you serve "Winner's Spaghetti" (hence the name). I remember this well because for years my sister and grandmother fished the magazine out of the a drawer to copy it down for someone who would ask for it at a potluck. The original recipe used the boxed Kraft spaghetti "kit" and was topped with French's "Orginal French Fried Onions". Like the author of this recipe, I long since have made it with regular ingredients, but I've retained the crispy onions on top. They make a huge difference!
From: HeatherFeather
On Oct 31, 2002
Thanks for all your kind words about this recipe. I would like to clarify something that seems to be a consistent comment from the reviewers so far. There are many spaghetti pie/lasagna recipes, which may have perhaps led you to anticipate that this recipe would also be something that you would cut and serve. This is different - it is a baked pasta casserole, similar to baked ziti, only using spaghetti and of course a different sauce. It is actually not supposed to hold together into a square - you would serve this using a spoon. All of your suggestions do sound tasty as well, but I wanted any one else who wishes to try this to realize that it is meant to be a casserole. You may also use a large deep oval casserole to bake this in with no alteration in cooking time.
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