Methodist Potluck Spaghetti Casserole by Kim McCollum

March 25, 2010

We host many events at Elmwood that include lunch or dinner. The staff donates their time and cooks quite a few of these meals. We are complimented often on the dishes that we serve, and we've had people ask for the following recipe. It's called Methodist Potluck Spaghetti Casserole because I was raised in the Methodist Church and I spent many, many evenings at our church for potluck dinners. I've eaten my fair share of casseroles, and this one is one of my all-time favorites. I didn't invent this recipe and I don't know who did, but I am glad to share it. 

Nothing about this dish is healthy. 

Methodist Potluck Spaghetti Casserole

1 box Kraft Tangy Italian spaghetti dinner (it comes in a green box and if you go to Kroger on Poplar Avenue it's next to the macaroni)

1.5 pounds of ground beef

3 eight ounce cans of roma tomato sauce

4 ounces of cream cheese 

8 ounces of small curd cottage cheese

8 ounces of sour cream 

Optional: 1 small red onion, sauteed  

Preheat the oven to 350 degrees.

Start your water boiling for the pasta in the Kraft box. If you are adding the optional onion, sautee it now in 1 tablespoon of oil. Add the ground beef and brown it, breaking up the lumps. 

Carefully drain all of the fat from the ground beef. Add the tomato sauce and seasoning packet from the Kraft box.

Mix together the cream cheese, cottage cream and cream cheese.

When the pasta is done, drain it and put it in a 9x13 baking dish. Spread the cheese mixture over the pasta, and then spread the meat sauce over the cheese mixture. Sprinkle the packet of Parmesan cheese all over the top. Bake uncovered for 20 minutes.

This casserole freezes well, and when it is doubled it feeds at least 20 people.



« Back