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.