There’s something so deeply satisfying about a warm, bubbling casserole coming out of the oven—especially when it’s packed with gooey cheese, rich creaminess, and a perfectly golden top layer. This Baked Cream Cheese Spaghetti Casserole is everything you want in a cozy, family-style dinner. It’s creamy, cheesy, and completely customizable. You can serve it as-is for a vegetarian option, or bulk it up with your favorite meat or veggies to make it a full-on one-dish wonder.
Now, I’ll be the first to admit—I’m not always a casserole person. But the first time I made this one? Total game-changer. It came together so easily, and my whole family practically licked their plates clean. The cream cheese and sour cream give it this luscious texture that’s almost like an Alfredo, but with more tang and body. Add in a buttery Parmesan topping, and you’ve got a dish that delivers flavor in every single bite.
Whether you’re cooking for a hungry crowd or just want leftovers that actually taste good the next day, this casserole ticks all the boxes. Plus, it’s a great way to use up bits of protein or veggies hanging out in your fridge. Let’s dive into how to make it happen!
Ingredients You’ll Need
Serves 6–8
For the Casserole:
12 oz spaghetti (or gluten-free pasta if preferred)
8 oz cream cheese, softened
1 cup sour cream
1 cup milk (whole milk or heavy cream for extra richness)
2 cups shredded cheddar cheese, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
Optional Add-Ins:
1 cup cooked ground beef, sausage, or shredded chicken
1 cup steamed broccoli, sautéed mushrooms, or diced bell peppers
For the Topping:
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (optional, for crunch)
2 tablespoons melted butter
STEP 1: PREHEAT AND PREP YOUR BAKING DISH
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish—I like using butter for a little extra flavor, but nonstick spray works just fine too. This step sets the stage for that perfect bubbly, browned finish on top.
STEP 2: COOK THE SPAGHETTI
Next, cook your spaghetti according to the package directions until it’s just al dente. That slight bite is important because the pasta will continue to cook while baking. Once it’s ready, drain it well and set it aside. You don’t want excess water making your sauce runny.
Pro Tip: If you’re going gluten-free, this recipe works beautifully with your favorite GF pasta. Just be sure not to overcook it, since some gluten-free noodles break down more easily.
STEP 3: MAKE THE CREAMY CHEESE SAUCE
In a large mixing bowl, whisk together the softened cream cheese, sour cream, and milk. Take your time here to get the mixture smooth and creamy—no one wants lumps in their sauce! Then stir in 1 1/2 cups of the shredded cheddar cheese, plus the garlic powder, onion powder, salt, and black pepper.
This is the heart of your casserole—the base layer that coats the noodles in pure comfort. You’ll know it’s ready when the mixture is thick, glossy, and smells like heaven.
STEP 4: COMBINE PASTA AND SAUCE
Now it’s time to bring everything together. Add your cooked spaghetti to the cream cheese mixture and toss gently until the noodles are fully coated.
Here’s where you can get creative. Want to add protein? Fold in some cooked ground beef, Italian sausage, or even rotisserie chicken. Need more veggies? Stir in steamed broccoli or sautéed mushrooms for an earthy, savory note. The base is versatile and holds up beautifully with whatever extras you want to sneak in.
Baked Cream Cheese Spaghetti Casserole: Finishing Touches & Tips
Alright, if you’re still with me (and I hope you are), your kitchen probably already smells pretty amazing—and we haven’t even baked the casserole yet! In Part 1, we got our pasta coated in that luscious cream cheese mixture, added in any extras we love, and now it’s time to move on to the real magic: assembling the casserole and baking it to golden perfection.
This next part is all about building texture and flavor. That final bake transforms the creamy spaghetti into a bubbly, golden, can’t-wait-to-dig-in dinner. And just wait until you add that buttery Parmesan topping—it takes things to a whole new level.
STEP 5: TRANSFER TO BAKING DISH AND ADD FINAL CHEESE
Take that cheesy spaghetti mixture and gently spread it into your prepared 9×13-inch baking dish. Use a spatula to even it out so it bakes uniformly. Once it’s all nestled in there, grab the remaining 1/2 cup of shredded cheddar cheese and sprinkle it right over the top.
This layer melts beautifully during baking and helps hold everything together. It also adds that extra cheesy pull when you go in for that first scoop.
STEP 6: MAKE AND ADD THE PARMESAN TOPPING
Now let’s talk topping. In a small bowl, mix together 1/2 cup grated Parmesan cheese, 1/2 cup breadcrumbs (totally optional, but I love the crunch), and 2 tablespoons melted butter.
Give it a good stir until the breadcrumbs are coated and everything is evenly combined. Then, sprinkle it evenly over the top of your casserole.
This buttery, cheesy crust is what takes this dish from “pretty good” to “are there seconds?” territory. It gets crisp, golden, and gives you just the right contrast to the creamy pasta underneath.
STEP 7: BAKE TO GOLDEN PERFECTION
Pop your casserole in the oven at 375°F (190°C) and bake for 25 to 30 minutes. You’ll know it’s ready when the edges are bubbly and the top is golden brown. If you want a little extra crisp on the topping, you can broil it for the last 2–3 minutes—just keep an eye on it so it doesn’t burn.
Once it’s done, let it rest for about 5 minutes before slicing into it. This gives everything a chance to settle and makes serving so much easier.
Make-Ahead and Storage Tips
One of the best things about this recipe is how well it works for meal prep. You can completely assemble the casserole a day ahead of time, cover it, and refrigerate it. When you’re ready to bake, just add an extra 5 minutes to the baking time since it’s starting out cold.
Leftovers keep beautifully in the fridge for up to 4 days, and they reheat like a dream in the microwave or oven. If you’re reheating a full portion in the oven, cover it with foil and bake at 350°F until warmed through.
Try These Fun Variations
I love how versatile this recipe is. Once you’ve made the original version, it’s fun to play around with different add-ins or flavors. Here are a few of my favorite twists:
Spicy Southwest Version: Mix in some taco-seasoned ground beef or shredded chicken, black beans, and diced green chiles. Use pepper jack cheese instead of cheddar for a little kick.
Veggie-Loaded Casserole: Add sautéed zucchini, spinach, mushrooms, and cherry tomatoes for a fresh and colorful twist. A sprinkle of Italian seasoning also adds a nice herbal note.
Buffalo Chicken Style: Toss cooked shredded chicken in buffalo sauce before folding it into the creamy pasta mixture. Top with blue cheese crumbles along with the Parmesan topping.
Bacon & Broccoli Combo: Crumble in some crispy bacon and mix it with steamed broccoli for a salty, smoky hit that pairs perfectly with the creamy base.
Baked Cream Cheese Spaghetti Casserole: FAQ & Final Thoughts
We’ve stirred, layered, topped, and baked—by now, your kitchen probably smells incredible, and your casserole dish might already be scraped clean. But before we wrap things up, I want to take a moment to answer some of the most common questions I’ve gotten about this Baked Cream Cheese Spaghetti Casserole. Whether you’re wondering about swaps, storage, or how to make it ahead, I’ve got you covered.
Frequently Asked Questions
1. Can I make this casserole ahead of time?
Absolutely! You can assemble the entire casserole the day before, cover it tightly, and store it in the refrigerator. When you’re ready to bake, just pop it in the oven and add about 5 extra minutes to the bake time.
2. What’s the best way to reheat leftovers?
For individual servings, the microwave works perfectly—just heat on medium power until warmed through. If you’re reheating a larger portion, cover the dish with foil and warm it in a 350°F oven until hot and bubbly.
3. Can I freeze this casserole?
Yes! Assemble the casserole, wrap it tightly in foil, and freeze before baking. When ready to enjoy, thaw it overnight in the fridge, then bake as directed. You may need to add a few minutes to the bake time.
4. What can I use instead of cream cheese?
If you’re out of cream cheese or looking for a slightly lighter option, you can substitute with ricotta cheese or even a thick Greek yogurt. Keep in mind that the flavor and texture will change a bit, but it’ll still be delicious.
5. Can I make this vegetarian?
Definitely. Just skip the meat add-ins and load up on vegetables like mushrooms, bell peppers, spinach, or zucchini. The creamy base works great with just veggies.
6. Is this dish gluten-free?
It can be! Just use your favorite gluten-free spaghetti and make sure your breadcrumbs (if using) are gluten-free as well. The rest of the ingredients are naturally gluten-free.
7. How can I make it a little spicier?
If your crowd likes heat, stir in crushed red pepper flakes, a few dashes of hot sauce, or even some chopped jalapeños before baking. Pepper jack cheese is another great option to turn up the spice level.
Final Thoughts
There’s something really satisfying about a meal that brings everyone to the table with smiles—and this Baked Cream Cheese Spaghetti Casserole does exactly that. It’s rich, filling, and full of flavor, with the kind of creamy comfort that feels like a warm hug after a long day.
What I love most about this recipe is how flexible it is. Whether you’re cooking for picky eaters, trying to clean out the fridge, or just craving something indulgent and satisfying, it works. And once you’ve made it once, you’ll start coming up with your own variations—maybe a different cheese combo, a few surprise add-ins, or even a whole new spin on the topping.
If you give this recipe a try, I’d love to hear how it went! Did you stick with the original or put your own twist on it? Leave a comment, share your version, or just let me know how many people came back for seconds. This dish is all about bringing people together—and that’s something worth sharing.
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Baked Cream Cheese Spaghetti Casserole
Description
This creamy, cheesy spaghetti casserole is pure comfort food, baked to golden perfection with a luscious cream cheese sauce and topped with a crispy Parmesan crust. Whether you’re feeding a hungry family or prepping a cozy weeknight dinner, this dish is versatile, hearty, and endlessly satisfying. Customize it with your favorite proteins or vegetables for a complete one-pan meal.
Ingredients
For the Casserole:
12 oz spaghetti (or gluten-free pasta if preferred)
8 oz cream cheese, softened
1 cup sour cream
1 cup milk (whole milk or heavy cream for extra richness)
2 cups shredded cheddar cheese, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
Optional Add-Ins:
1 cup cooked ground beef, sausage, or shredded chicken
1 cup steamed broccoli, sautéed mushrooms, or diced bell peppers
For the Topping:
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (optional, for crunch)
2 tablespoons melted butter
Instructions
Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Step 2: Cook the spaghetti according to package instructions until al dente. Drain well and set aside.
Step 3: In a large mixing bowl, whisk together the softened cream cheese, sour cream, and milk until smooth. Stir in 1 1/2 cups of the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper until evenly combined.
Step 4: Add the cooked spaghetti to the cream cheese mixture and toss gently until the pasta is well coated. If you’re using any add-ins like meat or vegetables, fold them into the mixture now.
Step 5: Transfer the coated pasta into the prepared baking dish and spread it out evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
Step 6: In a small bowl, mix the Parmesan cheese, breadcrumbs (if using), and melted butter until well blended. Sprinkle this topping evenly over the casserole.
Step 7: Bake the casserole for 25 to 30 minutes, or until bubbly and golden brown on top. Let it rest for about 5 minutes before slicing and serving.
Notes
This dish can be made ahead and refrigerated for up to a day before baking—just add 5 extra minutes to the bake time. For a spicier twist, mix in some crushed red pepper flakes or a few dashes of hot sauce. Leftovers reheat well and can be stored in the fridge for up to 4 days.
