Creole-Style Baked Million Dollar Spaghetti {Gluten Free}
Roasted red gravy and a unique blend of cheeses make this gluten free Creole-style baked million dollar spaghetti stand out among all the rest.
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Servings: 8 people
Ingredients
- 1 batch Best Ever Baked Red Gravy Recipe Don't use the trinity or the garlic, see post
- 2 tablespoons butter or oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery ribs, chopped
- 2 pounds ground beef
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 12 ounces gluten free spaghetti noodles
For the Cream Cheese Mixture
- 8 ounces cream cheese, softened
- 8 ounces ricotta cheese
- 4 ounces sour cream
- 2 tablespoons minced garlic
- 1 tablespoon fresh parsley, chopped
- sprinkling of cayenne pepper
For the Cheesy Topping
- 8 ounces shredded Cheddar cheese
- 5 ounces shredded Pepper Jack cheese
Instructions
- Make the Best Ever Baked Red Gravy (see notes above). Let come down to room temperature in oven when ready.
- Preheat the oven to 350 degrees F.
- Brown the onion, bell pepper and celery in a pan.
- When almost browned, add the ground beef. Break up the ground beef, then season with the garlic powder, onion, powder, and paprika.
- When ground beef and veggies are browned, drain the oil, then return to the pan.
- While the beef and veggies are browning, bring a large pot of salted water to a boil.
- Boil the gluten free spaghetti noodles until about 3/4 of the time called for on the package.
- Drain and set aside.
- Place the cream cheese, ricotta cheese, sour cream, garlic and paprika in a bowl, and stir until well-incorporated.
- Pour the cream cheese mixture over the noodles, then stir until well-combined.
- Grease a deep cast iron skillet or Dutch oven liberally. Pour a small amount of the baked red gravy into the bottom of the skillet.
- Top with half of the cheesy noodle mixture.
- Then, add half of the ground beef/veggie mixture to the top of the noodles.
- Pour half of the red gravy over the beef and veggies.
- Make another layer of noodles, beef/veggies and red gravy.
- Top with the shredded Cheddar and pepper jack cheese.
- Bake for 30 to 45 minutes, or until the gluten free million dollar spaghetti casserole is baked through, and the cheese is bubbly.
- Serve immediately. Store leftovers in the fridge for up to 2 days, then freeze remainder.
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