Here’s a rich, cheesy, crowd-pleasing “Million Dollar Spaghetti Casserole” recipe — baked with a creamy, cheesy sauce and spaghetti for ultimate comfort food 🧀🍝✨
🍝 Million Dollar Spaghetti Casserole
🛒 Ingredients
- 12 oz (340 g) spaghetti, cooked and drained
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 can (10.5 oz) cream of celery soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp black pepper
- Salt to taste
- Optional: ½ cup chopped green bell pepper or mushrooms
👩🍳 Instructions
1️⃣ Preheat oven
- 350°F (175°C).
- Grease a 9×13-inch baking dish.
2️⃣ Cook the meat
- In a skillet, brown ground beef with onion and garlic.
- Drain excess fat.
- Stir in Italian seasoning, pepper, and optional vegetables.
3️⃣ Make the creamy sauce
- In a large bowl, mix together both cans of soup, sour cream, cheddar, and Parmesan cheese.
- Add cooked spaghetti and beef mixture.
- Toss to coat evenly.
4️⃣ Assemble casserole
- Pour mixture into prepared baking dish.
- Top with additional shredded cheddar for a golden crust.
5️⃣ Bake
- Bake uncovered for 25–30 minutes, until bubbly and cheese on top is melted and slightly golden.
6️⃣ Serve
- Let sit 5 minutes before serving.
- Garnish with chopped parsley or green onions if desired.
🌟 Tips
- For extra flavor, stir in 1 tsp Worcestershire sauce or ½ tsp smoked paprika.
- Make ahead: Assemble the casserole and refrigerate overnight; bake the next day.
- For a crunch topping, sprinkle French-fried onions on top before baking.
If you want, I can also give you a “Million Dollar Spaghetti Casserole” keto-friendly version using low-carb noodles and cream cheese.
Do you want me to do that?
