Spaghetti Casserole

Recipe

Main Dish
Spaghetti Casserole

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User Rating

3.67 out of 5 stars
Rate it:
3 ratings

Recipe Data

6
Servings
10min
Prep
1hr20min
Total

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    Description

    This family-friendly recipe can be made a head of time. Simply cover the casserole with aluminum foil before baking and freeze. When ready to cook, thaw overnight in the refrigerator and bake as directed. 

    To make this recipe even healthier, check out dietitian Amanda's substitutions. View all of her healthier tips and tricks by viewing her segment, Substitute Teacher, on HSTV.com.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 lbs.90%-lean ground beef, or Italian sausage
    1medium yellow onion, chopped
    2Hy-Vee large eggs
    1 c.Hy-Vee 2% reduced-fat milk
    1(7-oz.) pkg. Hy-Vee sliced pepperoni, cut in half
    1(24-oz.) jar Hy-Vee spaghetti sauce
    8 oz.Hy-Vee spaghetti, cooked and drained
    Hy-Vee shredded mozzarella cheese, for serving

    Things To Grab

    • Large skillet
    • Medium bowl
    • 9x13-inch casserole dish
    • Aluminum foil

    Directions

    1. Preheat oven to 350 degrees. Heat a large skillet over medium heat. Brown ground beef or Italian sausage until cooked through (165 degrees). Add onion to skillet. Cook 3 to 5 minutes or until onions have softened.

    2. In a medium bowl, whisk together eggs and milk. Stir in ground beef mixture, pepperoni, spaghetti sauce, and cooked spaghetti. Pour into 9x13-inch casserole dish and cover with aluminum foil. Bake 30 minutes, or until heated through. 

    3. Uncover casserole. Top with shredded mozzarella cheese and bake for 30 additional minutes. Remove from oven and allow to stand 5 minutes before serving.

    Nutrition facts

    Servings

    520 Calories per serving

    Amounts Per Serving

    • Total Fat: 25g
    • Cholesterol: 145mg
    • Sodium: 1140mg
    • Total Carbohydrates: 42g
    • Protein: 31g

    Daily Values

    0%
    Iron 20%
    0%
    Calcium 10%
    0%
    Vitamin D 6%
    0%
    Potassium 15%

    Recipe Source:

    Hy-Vee Test Kitchen