Spaghetti Beef Casserole Recipe

Spaghetti Beef Casserole RecipePhoto by: Taste of Home Spaghetti Beef Casserole Recipe Rating 5

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

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Spaghetti Beef Casserole Recipe
  • Prep: 25 min. Bake: 20 min.
  • Yield: 16 Servings
25 20 45

Ingredients

  • 1-1/2 pounds uncooked spaghetti
  • 3 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 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 several 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 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).

Nutritional 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.

Originally published as Spaghetti Beef Casserole in Simple & Delicious November/December 2008, p20

Tip

Cheese Grater Cleanup

When grating blocks of cheese, I spray the grater with nonstick cooking spray. The grated cheese seems to flow right off, and there’s a lot less waste. Cleanup is a breeze, too. —Rochelle Hoover, Rapid City, South Dakota

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Reviews for Spaghetti Beef Casserole (8)

Spaghetti Beef Casserole Recipe

Spaghetti Beef Casserole

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Reviewed on Oct. 17, 2011 by hartmr

Delish! No changes necessary.


Reviewed on Aug. 17, 2011 by katrina_lyn

i found the sauce to taste kinda like what it was - canned soup, so i added a can of diced tomatoes and some italian seasoning to give it some spaghetti flavor since it didn't have any at all. i also used mozzarella cheese on top instead of the cheddar which i found more suitable since it is spaghetti. next time i'll use fresh mushrooms since i'm not a fan of canned ones. this dish has great potential, a good base recipe.


Reviewed on Jan. 30, 2011 by LMKN

This was very good and I will definitely make this again


Reviewed on Nov. 30, 2010 by Auntylene

This was delicious and convenient recipe. Thanks for sharing.


Reviewed on Sep. 16, 2010 by Lisa Ruby

My family loved this spaghetti....great flavor and very easy to throw together! Will make this one of our new favorites! I added some seasonings, like black pepper and creaole seasoning to boost up the flavor, also used fresh mushrooms instead of canned.


Reviewed on Sep. 08, 2010 by jimeugie25

made this for a family get-together and got lots of raves!! i added sliced italian sausage to the mixture too.


Reviewed on Sep. 02, 2010 by johnsen

very good


Reviewed on Nov. 30, 2008 by peacediane1

Tryed this and couldn't eat enough of this. It's just TOO good.

 
 
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