Baked Spaghetti Potluck Casserole Recipe
Baked Spaghetti Potluck Casserole Recipe photo by Taste of Home

Baked Spaghetti Potluck Casserole Recipe

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4.5 26 33
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This is a wonderful casserole for a potluck. Wherever I take it, people enjoy it…especially men. I use whatever cheese I have on hand, so try your favorite. —Pat Walter, Pine Island, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 12 servings


  • 1 package (16 ounces) spaghetti
  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 can (8 ounces) tomato sauce
  • 1 cup water
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried rosemary, crushed
  • 1/8 teaspoon garlic salt
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Nutritional Facts

1 serving (1 cup) equals 313 calories, 9 g fat (4 g saturated fat), 36 mg cholesterol, 706 mg sodium, 39 g carbohydrate, 2 g fiber, 18 g protein.


  1. Break spaghetti in half; cook according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
  2. Drain spaghetti; stir into meat sauce. Add 1/2 cup cheese. Transfer to a greased 13-in. x 9-in. baking dish.
  3. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted. Yield: 12 servings.
Originally published as Baked Spaghetti in Taste of Home August/September 2006, p37

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Reviewed Jan. 6, 2016

"A plus recipe!! Spaghetti has always been my favorite dish as a kid and even as a adult. I was so excited to try this recipe. I thought it was strange to use cream of mushroom and tomato soup but wow i was wrong. I made this for my family today!! Everyone loved it and even had 2nds and 3rds. The only thing I changed and recommend in the recipe is, I didn't add the sugar, it already had a perfect taste. I would double the soups and tomato sauce and water. Instead of adding seperate seasonings, I used a packet of spaghetti seasoning. I would use 2 packets if you double the soups, sauce and water. It was very good and I will be making again. We just enjoy it with a little more sauce!! Yummy"

Reviewed Mar. 18, 2015

"Very good and very easy. Husband really liked it!"

Reviewed Sep. 19, 2012

"i quadripled this recipe for my sons highschool foot ball team dinner. all four pans were devoured!! i did add mushrooms to one and diced tomato to all. italian seasoning works well too if you dont have the individual spices. Also an inexpensive way to feed a crowd on a single mom budget. thank you !!"

Reviewed Oct. 28, 2011

"Delicious !! I used 1 pound of ground beef and 1 pound of ground mild italian saugage. AS well...... I added double the cheese. Say cheese. :-)"

Reviewed Aug. 15, 2011

"My family just loves this recipe. They ask for it about every week."

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