Million Dollar Spaghetti Casserole

This Million Dollar Spaghetti casserole is that rare kind of meal that pleases everyone and makes enough for the hungriest crowd. Creamy noodles wrapped in a silky alfredo, hearty beef and vegetable sauce layered on top, all finished with a gooey cheese cap. Perfect for gatherings, busy nights when you crave comfort food, or anytime you want a dinner that guarantees leftovers disappear.

First time I made this was during a busy week and the smell brought my kids to the kitchen before it came out of the oven. Now it is my most-requested potluck recipe.

Ingredients

• Spaghetti noodles: give body and texture choose a reputable brand for a pleasant bite
• Lean ground beef: delivers robust flavor and satisfying protein opt for freshly ground if possible
• Onion and green bell pepper: lend sweetness and depth look for firm vegetables with vivid color
• Cajun seasoning: wakes up the sauce with gentle heat taste your blend first and adjust to your palate
• Garlic powder and onion powder: bring layered flavor without extra prep check for freshness as these can fade in the pantry
• Dried Italian seasoning: pulls in herbiness
• Marinara sauce: creates that classic casserole comfort a quality jarred sauce works unless you have homemade
• Unsalted butter: adds richness to the creamy base aim for high-fat European-style for great results
• Fresh garlic: gives lift and aroma
• Heavy cream: makes the alfredo extra dreamy if you can find local cream it is worth it
• Shredded parmesan cheese: for salty nutty complexity buy a wedge and grate yourself for best meltability
• Kosher salt and black pepper: season the whole dish evenly
• Shredded mozzarella cheese: provides that irresistible melted layer whole milk variety melts best
• Dried parsley flakes: for color and a gentle finish this is a visual touch but adds freshness if your parsley is vibrant

Step-by-Step Instructions

Cook the Spaghetti:

Fill a large pot with water and a generous pinch of salt then bring to boil and cook spaghetti until just al dente usually a minute or two less than package directions then drain well This is your only chance to get perfect texture

Brown the Beef and Vegetables:

In a heavy skillet over medium-high heat add ground beef breaking up with a wooden spoon Once it starts to brown toss in diced onion and bell pepper along with all the seasonings Stir frequently and cook for around ten minutes until the vegetables are soft and beef loses all pink drain any extra grease so the casserole is not heavy

Build the Meat Sauce:

Pour in your marinara stir to blend then turn heat down to low Simmer uncovered for fifteen minutes stirring every so often so it thickens and flavors blend You want the sauce rich but still spoonable

Make the Alfredo Coating:

While the sauce simmers melt butter in a clean large pot over medium heat Add minced garlic and stir constantly for half a minute until just fragrant no color Pour in cream and gradually sprinkle in parmesan whisking constantly so cheese melts smoothly Let the sauce bubble gently and thicken so it clings to the noodles Season with salt and pepper to taste

Combine Noodles and Alfredo:

Add your drained spaghetti directly into the alfredo and toss thoroughly so every strand gets coated The warm noodles will soak up the creamy cheesy sauce

Layer and Assemble:

Lightly grease or spray a baking dish and spread the alfredo noodles in an even layer Top carefully with all the meat sauce spreading to all edges Sprinkle mozzarella and extra parmesan generously over the whole assembly

Bake and Finish:

Slide the casserole into a preheated oven and bake uncovered for fifteen minutes until the cheese is bubbling and golden in spots If you like a darker top give it a minute or two under the broiler but watch closely Let it rest for ten minutes before cutting so it slices clean and all layers hold together

Pin it

Watching the cheese bubble is always a highlight at our family table My favorite part is the buttery parmesan note in the alfredo my youngest always asks for an extra cheesy corner

Make Ahead and Storage

You can build this casserole up to a day in advance Just stop before baking cover tightly and hold in the fridge Let the dish come up to room temperature for about thirty minutes before baking to ensure even heating Leftovers keep beautifully in airtight containers in the fridge for four days They also freeze well for up to two months Slice and wrap portions for quick packed lunches or last-minute dinners

Ingredient Swaps for Variety

Almost any ground meat can take the place of the beef Try Italian sausage or ground turkey for a lighter spin You can also sneak in vegetables like finely chopped mushrooms fresh spinach or carrots Saute them with the onion for built-in nutrition Make this gluten free with quality gluten free spaghetti

How to Serve This Showstopper

Million Dollar Spaghetti goes far on its own but adding a simple green salad or roasted broccoli on the side makes a complete meal Hot garlic bread or a hunk of focaccia is perfect for soaking up sauce Leftovers are just as good reheated with a splash of extra cream or sauce

Origins and Family Tradition

Casserole meals like this have roots in Italian-American kitchens where stretching ingredients for a crowd is a proud tradition My family started making Million Dollar Spaghetti as a Sunday dish to feed everyone after church It is become a symbol of coming together and always disappears fast

Frequently Asked Questions

→ Can I use a different meat instead of beef?

Yes! Ground turkey or Italian sausage are delicious alternatives for a unique flavor profile.

→ How can I make this dish gluten-free?

Simply substitute gluten-free spaghetti noodles to suit your dietary needs.

→ What cheeses taste best for the topping?

Mozzarella creates a gooey layer, while parmesan adds sharpness. Mix in provolone for extra flavor if desired.

→ Can I add extra vegetables?

Absolutely! Mushrooms, spinach, or zucchini work well mixed into the meat sauce.

→ Is it possible to make this ahead of time?

Yes. Assemble, cover, and refrigerate for up to 24 hours before baking. Allow a few extra minutes in the oven when cooking from cold.

→ How should leftovers be stored?

Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 2 months.