Cream Cheese Spaghetti Casserole

Do you often make too much spaghetti?  If you’re a Mother like me with a large family to feed, sometimes you may make too much, but never too little.  I often run into this problem when it comes to making spaghetti.  On my Sunday blog I mentioned that I had leftover Spaghetti, and since I had a busy week, my Sunday meal was a little different.  I pulled a meal together with some leftover spaghetti, that we had earlier in the week.  I turned basic spaghetti, into a Creamy Cheesy Casserole Dish.  This is a dish that you could make even if you do not have leftover spaghetti.  Make your spaghetti as usual and follow these simple directions.  There are other recipies on this dish, and you may want to try them, but this is my recipe and how I make it.  I will follow-up with a link to where you can get the full recipe on this dish.

  • Leftover Spaghetti
  • 8 oz Cream Cheese softened
  • 1/2 Cup Sour Cream
  • Italian Blend Cheese
  • Triple Cheddar Cheese

Pre Heat Oven to 350 degrees.   Start off with your basic spaghetti recipe

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Add in your soften Cream Cheese, and stir untill creamy.  Softening the cream cheese will make this much easier to mix together.

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Add in Sour Cream and Mix untill Creamy

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Make sure all ingredients are well blended, next add in the Italian Blend Cheese, and stir this in.  Do not add in the Cheddar Cheese this will be saved for a later use.

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Once all ingredients are combined together pour the casserole into a square baking pan, make sure to oil your pan with a small dab of olive oil.  Once you have the spaghetti in the pan,  add the Cheddar Cheese on top.

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Bake in a pre heated oven of 350 degrees for 30 mins or untill cheese on top has melted.  Once Cheese has melted let cool off for 5-10 Mins and enjoy this tasty Casserole.

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Hope you enjoy this short version of the Cream Cheese Spaghetti casserole.




















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