Spaghetti Pie Casserole is a creamy, cheesy meal that resembles lasagna with a flavorful twist of its own. Our family loves it.

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One day I was leafing through an old Taste Of Home magazine. This issue was featuring the winners from their recipe contest. The winning recipe by Patricia Lavell was spaghetti pie casserole. It looked delicious! I didn’t have the exact ingredients on hand so I made a couple of adjustments. I used less green pepper and, instead of fresh garlic cloves, I used garlic powder.

Spaghetti Pie Casserole Recipe

Ingredients

8 oz. dry spaghetti

1 1/2 lbs ground beef

1/4 tsp dry onion flakes
1/4 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

12 oz spaghetti sauce

4 oz cream cheese

1 cup sour cream

1 tsp finely chopped green onion

1 cup shredded cheddar cheese 1/2 cup shredded mozzarella cheese

Directions

Cook spaghetti per package directions.
Drain.
Cook ground beef in a non-stick skillet, breaking it into crumbles, till done.
Drain the fat.
Sprinkle the cooked meat with garlic powder, salt, pepper and dry onion flakes
Mix through.
Add spaghetti sauce and simmer for 20 minutes
Spray 11 X 7 baking dish with non-stick spray.
Pour the cooked, drained spaghetti into the casserole dish and spread out evenly.
Layer with cream cheese / sour cream mixture.
Add the meat for a third layer.
Sprinkle the top with the cheeses.
Cover the pan and bake 25 minutes on 350° degrees
Uncover and bake another 5-10 minutes till bubbly.
Makes 4 – 8 servings.