Spaghetti casserole has never been more than than a by-product of any of my spaghetti-and-meatball dinners.
Anne BralyWhenever I have spaghetti on the evening’s menu, I usually make enough so I’ll have leftover pasta and meat sauce. That way, I can put the pasta in a dish, top it with the leftover sauce, sprinkle on a generous supply of whatever cheese I have the most of – cheddar or Parmesan or both, for instance – then cover it securely and stick it in the freezer. I love doing this because there’s nothing nicer than knowing I can pull it out in the morning and have dinner ready in no time when I get home after a busy day.
But, as I said, spaghetti casserole is always a leftover concoction. That is, until I found this recipe on tasteofhome.com and found myself making meat sauce and boiling pasta for spaghetti casserole only.
I’m normally not too wild about casseroles using canned soup, but something about this caught my eye – the addition of cream cheese. After all, wouldn’t you agree that cream cheese makes everything a little better, a little richer just a little more perfect?
As it turns out, this is the creamiest spaghetti casserole I’ve ever had. And the fact that it makes so much, unless you’re feeding a crowd, you’ll have enough left over for another meal. It freezes beautifully.