Jefferson County Recipe of the Day: Creamy Spaghetti Casserole

Serve this hearty dish with a side salad and garlic rolls!

Creamy Spaghetti Casserole


1/2 cup sliced green onions
1/2 cup sliced celery
1 – 4 oz. can mushroom stems and pieces, drained
2 tablespoons butter
8 oz. spaghetti, cooked and drained
3 cups cubed fully cooked ham
2 cups shredded Monterey Jack cheese, divided
1 cup sour cream
1 cup 2% cottage cheese
1 cup frozen cut green beans, thawed
1 – 2 oz. jar diced pimientos, drained
1/4 teaspoon garlic salt
1/8 teaspoon pepper


~Preheat oven to 350°.

~In a Dutch oven, saute onions, celery, and mushrooms in butter until tender. Add the spaghetti, ham, 1-1/2 cups Monterey Jack cheese, sour cream, cottage cheese, beans, pimientos, garlic salt, and pepper. Mix well.

~Transfer to a greased, shallow two-qt. baking dish. Bake uncovered for 20 minutes; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer.

~Makes 10 servings.

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