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Creamy Million Dollar Spaghetti Casserole Recipe with Crispy Topping Easy and Perfect

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A creamy, cheesy spaghetti casserole topped with a golden, crispy breadcrumb crust. This comforting dish is quick, easy, and perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 12 ounces (340 grams) spaghetti, cooked al dente
  • 1 pound (450 grams) ground beef, browned and drained
  • 4 tablespoons (57 grams) unsalted butter
  • 1/4 cup (30 grams) all-purpose flour
  • 2 1/2 cups (600 ml) whole milk
  • 4 ounces (115 grams) cream cheese, softened
  • 1/2 cup (120 grams) sour cream
  • 2 cups (200 grams) shredded sharp cheddar cheese
  • 1/2 cup (50 grams) grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup (about 100 grams) Panko breadcrumbs
  • 1 tablespoon melted butter (for topping)
  • Chopped fresh parsley, 2 tablespoons (optional garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of spaghetti and cook until just al dente (about 8 minutes). Drain and set aside, tossing with a little olive oil to prevent sticking.
  2. While pasta cooks, heat a large skillet over medium heat. Add 1 pound (450 grams) of ground beef, breaking it up as it cooks. Brown until no pink remains (about 7 minutes). Drain excess fat and season with salt, pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Set aside.
  3. In a medium saucepan, melt 4 tablespoons (57 grams) unsalted butter over medium heat. Whisk in 1/4 cup (30 grams) all-purpose flour and cook for 1-2 minutes until bubbly, creating a roux.
  4. Slowly pour in 2 1/2 cups (600 ml) milk, whisking constantly to avoid lumps. Let it thicken for 5-6 minutes, stirring frequently until the sauce coats the back of a spoon.
  5. Lower heat and stir in 4 ounces (115 grams) softened cream cheese and 1/2 cup (120 grams) sour cream until smooth. Remove from heat and mix in 2 cups (200 grams) shredded sharp cheddar and 1/2 cup (50 grams) grated Parmesan cheese. Stir until cheeses melt and the sauce is silky.
  6. In a large mixing bowl, combine the cooked spaghetti and browned beef. Pour the creamy cheese sauce over the top and gently toss until everything is evenly coated.
  7. In a small bowl, mix 1 cup (100 grams) Panko breadcrumbs with 1 tablespoon melted butter and a sprinkle of grated Parmesan cheese.
  8. Transfer the spaghetti mixture to a greased 9×13 inch baking dish. Evenly sprinkle the breadcrumb topping over the casserole.
  9. Preheat oven to 350°F (175°C). Bake uncovered for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
  10. Let the casserole cool for 5 minutes before serving. Sprinkle chopped fresh parsley on top for a touch of color and freshness.

Notes

Do not overcook pasta; it will continue cooking in the oven. Use room temperature cream cheese for smooth sauce. Drain ground beef well to avoid sogginess. Mix breadcrumb topping with butter for a crispy crust. Reheat covered with foil to keep moisture, remove foil last 5 minutes to refresh topping. Use Panko breadcrumbs for lighter, crunchier topping. Adjust thickness of sauce with milk if needed before baking.

Nutrition

Keywords: spaghetti casserole, creamy casserole, cheesy pasta bake, million dollar casserole, crispy topping, easy dinner, comfort food

Find it online: https://flurpchef.com/creamy-million-dollar-spaghetti-casserole-recipe-with-crispy-topping-easy-and-perfect/