6 servings

A deep-dish  beef-noodle casserole, many Midwesterners lovingly refer to this recipe as Spaghetti Pie. You can substitute plain tomato sauce and add 1/4 teaspoon of garlic powder, if desired.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.

Ratings & Reviews

78jessica's Review

May 31, 2014
I replaced the sour cream with Greek yogurt and cut it in half. Also added Italian seasoning and brown sugar to the meat sauce. Two of the three kids still didn't like it. I thought the taste was good but prefer traditional spaghetti instead.

jmeleeS's Review

July 25, 2013
Not a terrible dish, but it's honest to say I wouldn't make this one again. WAY too much of the sour cream / cream cheese flavor / layer and not near enough on the sauce for this one. Overall, it tasted very "heavy" (in lieu of hearty) and didn't feel "light" in any way. Flavors are fine, there are just so many better make head / casserole dishes from C.L. that wow; this one is not worth tweaking & making again. Definitely not a recipe I would ever crave or think about in the future to make.

JoyceHT's Review

April 12, 2013
Good comfort food.

kbrand's Review

January 29, 2013
Kids love it! Super easy.

c3rowe's Review

October 29, 2012
This is one of my family's favorite casseroles. The teenagers regularly ask for it. It's very hearty and the green onions just make the dish.

gumdropgirl's Review

September 03, 2012
This is a solid week-night meal. The last time I cooked this recipe, it was circa 2002 and I went through a period where I was cooking it very regularly for my family and casual visits with friends. Everyone always loved it. A decade later, I am planning on making it again this week. Hoping for the same experience. I like the suggestion one other reviewer shared about adding onion to the meat. I plan on serving this dish with a crunchy salad of romaine, cucumber, and tomato. Nothing fancy here-no frisee or arugula. I will let everyone know how it comes out. I hope that I feel that it is a 4 Star still...

janebomcd's Review

August 14, 2012
I have been making this for 12 years when it first appeared in the magazine. It is a family favorite and is easy to put together. I have also made it to bring to potlucks or families with new babies. Love it.

JIMMIC's Review

January 20, 2011
Yummy, quick and something everyone will like. I served this with a green salad and fresh fruit for dessert.

RaechelS's Review

March 14, 2010
My family & I thought this was great! I did make a few subs though. I used Campanelle pasta instead of spaghetti - it was easier to eat in a casserole. I also used jarred sauce with veggies; much more flavorful than the suggested sauce. Overall it was fantastic & well received, even by my 3 yr old!

jnjhill's Review

January 02, 2010
This is comfort food, Cooking Light style. Nothing gourmet, but it tastes great. I often substitute veggie crumbles for the ground beef, which makes it a bit more dry, but works pretty well otherwise.