Print Options

Back to Spaghetti Beef Casserole >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips
Reviews

Select reviews >

Spaghetti Beef Casserole

We love spaghetti, and as the mother of three boys, this casserole has been a life saver! Fast and delicious, it was a favorite at pre-game meals and sports banquets. —Jane Radtke, Griffith, Indiana

16 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

1-1/2 pounds uncooked spaghetti
3 pounds ground beef
1 cup chopped onion
2/3 cup chopped green pepper
1 teaspoon minced garlic
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1-1/3 cups water
1 can (8 ounces) mushroom stems and pieces, drained
3 cups (12 ounces) shredded cheddar cheese, divided

Directions

Cook spaghetti according to package directions. Meanwhile, in two
large skillets, cook the beef, onion and green pepper over medium
heat until meat is no longer pink. Add garlic; cook 1 minute longer.
Drain. Stir in the soups, water and mushrooms.
Drain spaghetti. Add spaghetti and 1 cup cheese to beef mixture.
Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with
remaining cheese. Cover and freeze one casserole for up to 3 months.
Bake remaining casserole, uncovered, at 350° for 20-25 minutes
or until cheese is melted.
To use frozen casserole: Thaw in the refrigerator overnight. Remove

2 of 2

Spaghetti Beef Casserole (continued)

Directions (continued)

from the refrigerator 30 minutes before baking. Cover and bake at
350° for 1 to 1-1/4 hours or until heated through and cheese is
melted. Yield: 2 casseroles (8 servings each).

Nutrition Facts: 1 piece equals 434 calories, 17 g fat (8 g saturated fat), 66 mg cholesterol, 732 mg sodium, 43 g carbohydrate, 3 g fiber, 26 g protein.