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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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Reviews for Spaghetti Casserole

Spaghetti Casserole

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(21-30) of 53 reviews

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Reviewed on Aug. 12, 2011 by jmkasprak

When I'm having guests I use a 9x13 pan. Classico brand sauce with sausage adds a lot of flavor, and I usually use a high quality sharp cheddar cheese.

Reviewed on Aug. 01, 2011 by DonnaWebb

Our family loves this and is perfect when you want to give one pan away. I started making it with cream of chicken soup. Yum!

Reviewed on Jul. 31, 2011 by DreMomma

Family loved it. We usually have hard time getting excited about leftovers, but not with this dish! Added red pepper and onions and garlic when browned the beef, also added a can of mushrooms, all to 'health it up' a bit. Turned out great! Didn't use all the cheese, either - subbed in some Parmesan on top instead.

Reviewed on Jul. 17, 2011 by hypertension

awesome casserole...can't keep any to freeze as the kids all want to take it to their home for dinner.

Reviewed on Jul. 16, 2011 by Wilberst

Really good! I doctored up the store bought sauce with onions, garlic, and oregano so it wasn't bland. I thought about NOT adding the tomato sauce, but decided to try it- it needs it to set up right. Undercook the pasta some so it isn't mushy, but the dish was really tasty!

Reviewed on Jun. 24, 2011 by Schmiedt

This became one of our family's favorite because even our picky eaters devoured it! Highly recommend!

Reviewed on Apr. 27, 2011 by theheat01

Awesome!!! It needs more seasoning-salt, pepper, garlic, mushrooms, onions- but it is definitely soemthing that will be made again and frozen!

Reviewed on Mar. 23, 2011 by lunderko

This was a huge hit in my house. I have to admit I was skeptical when I read the ingredients (sour cream), but I made it anyway based on all of the 5-star reviews. I am so glad I did. Everyone said that they want it to become a regular meal in our house.

Reviewed on Mar. 23, 2011 by lunderko

Reviewed on Mar. 14, 2011 by grannygourmet

My family all loved this dish. With the ease of bottled sauces and canned soup, it saves a lot of time in prep. I did caramelized some onions before browning the meat and also added some Italian seasoning and salt and pepper to the sauce. I shared the extra casserole with my daughter's family and they also gave it a good report.

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