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Spaghetti Casserole Recipe

Spaghetti Casserole Recipe photo by Taste of Home

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From LaGrange, Georgia, Kim Rocker writes, “This is an easy dish to prepare ahead of time, refrigerate and bake just before company arrives.” Canned soup makes this casserole creamy but it still cuts well for serving.

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Spaghetti Casserole Recipe

Prep: 20 min. Bake: 55 min.

Yield: 12 Servings

20 55 75

Ingredients

1 package (16 ounces) spaghetti
1-1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.
Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6 servings each).

Originally published as Spaghetti Casserole in Simple & Delicious September/October 2007, p41

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Spaghetti Casserole

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Reviewed on Apr. 01, 2013 by ChrisBenge

I mad this Casserole and everyone loved it. I did make one change; I left out the soup and the sour cream. I substituted Ricotta Cheese for the soup and Cottage Cheese or the Sour Cream. It was still creamy as described and everyone absolutely loved all of the cheesy goodness. I also use a very rich tomato based sauce recipe to help cut the strong cheese flavors. It is jus fantastic. It's a combination of baked spaghetti and a stuffed manicotti dish.

Reviewed on Jan. 30, 2013 by volleymom1023

This is a really great tasting and simple recipe. Just finished making it for a grandparent lunch approx 300 people. When i make it at home, I sometimes add oregano garlic black olives etc to spice it up a bit.

Reviewed on Jan. 21, 2013 by Sgcast

The hubby absolutely hates spaghetti and I decided to cook this one night despite his protest. He fell in love and gave it a 10 out of 10 on the hubby scale. It's so easy and amazing ! I didn't have any tomato paste /sauce so I did without and it still was amazing. And since I didn't do two batches I did half a box of noodles, one can of soup, 3/4 cup of sour cream , and spaghetti sauce. This will have to be part of family favs ! Can't wait to make it at the next party we have !

Reviewed on Dec. 02, 2012 by UpToMe123

According to my family (and I agree), this recipe is just ok. Although its very easy to fix, not worth the extra time over regular spaghetti.

Reviewed on Dec. 02, 2012 by UpToMe123

According to my family (and I agree), this recipe is just ok.....although its easy to fix, not worth the extra time over just regular spaghetti.

Reviewed on Nov. 16, 2012 by szaffree

Everyone loved it!

Reviewed on Nov. 14, 2012 by willow28

This has become one of my go-to recipes for quick and easy comfort food. I add some extra salt to bring out the flavor (sometimes I'll throw in a bit of pepper too). This has been a hit with both friends and family.

Reviewed on Nov. 10, 2012 by A13

This is truly wonderful! My family will sometimes burn their tongues because they want to eat it so bad. Or they'll eat it cold because we can't heat it up fast enough.

Reviewed on Nov. 04, 2012 by mich85

This is an awesome recipe! I have made it for a few years now and my family LOVES it!!

Reviewed on Oct. 30, 2012 by A13

Everyone loves it! I will be making this again in the near future. At first I was weary about making it because of the cream of mushroom soup and sour cream, but it was delicious!

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