Baked Spaghetti Recipe
Baked Spaghetti Recipe
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 tablespoon butter
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 teaspoons dried oregano
- 1 pound ground beef, browned and drained, optional
- 12 ounces spaghetti, cooked and drained
- 2 cups (8 ounces) shredded cheddar cheese
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/4 cup water
- 1/4 cup grated Parmesan cheese
- 1. In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes.
- 2. Place half of the spaghetti in a greased 13x9-in. baking dish. Layer with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers.
- 3. In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 12 servings.
1 serving (1 cup) equals 239 calories, 9 g fat (5 g saturated fat), 25 mg cholesterol, 500 mg sodium, 30 g carbohydrate, 3 g fiber, 10 g protein.
Reviews for Baked Spaghetti
Sort By :
"My neighbor made this for me when I was in the hospital; of course, I had to get the recipe.. I love it!! Next time I make it, I'm going to try Italian sausage instead of ground beef."
"My entire family Loves this recipe. It is great for multiple meals"
"This recipe is very good with just a few additions, add salt & pepper to taste to the ground beef. Then add garlic to taste. Add 3/4 cup of water to the mushroom soup that you pour over the top layer. And then, cover the top layer with shredded mozzarella cheese along with the Parmesan. I also added fresh cooked mushrooms to the meat/diced tomato mix. Now you go from good to great! This version is tastier and more moist than original."
"Loved it! Used red peppers since I had no green ones and also left out black olives. Would be great for a pot luck or just feeding a group of friends. Keeper!"
"Delicious meal! Good to make ahead for taking meals to people!"
"Cooked exactly as in recipe and it was delish. A really different take on traditional spaghetti, creamy and smooth taste."
"I really liked this recipe. It was a nice change from tomato base. I liked the mushroom soup in it."
"We found this to be bland and rather dry, especially with next day leftovers. It's a time consuming recipe, but it's just okay tasting and not worth the effort as is. I added 5 garlic cloves and some salt and pepper to the hamburger while cooking it, but that extra seasoning didn't go far enough to make this have real flavor. If you like plain food, then you'd like this. But if I were to make it again, I would use spaghetti sauce rather than diced tomatoes for sure. The casserole doesn't really have any sauce to it, and the shredded cheese disappears when you bake the casserole, leaving you with 2 layers of dry spaghetti noodles with some bits of diced tomato. There are other spaghetti casserole recipes I would try here before this one. It's really not that good."
"Like it very much, thank you"
"Good flavor, easy prep. Will make again."
"Really enjoyed this casserole. My only change was adding minced garlic to the vegetable mixture and using Golden Mushroom Soup. Thank you Ruth and Taste of Home for a family favorite."
"This was a big hit with my family. Since we don't like mushrooms, I substituted cream of celery soup for the cream of mushroom soup and added pepperoni. It was absolutely delightful!"
"This is virtually identical to the chicken spaghetti recipe I've been making for the past 40 years. Chicken instead of ground beef and green stuffed olives instead of black olives. It's very good either way. It's been a staple at big family dinners for decades."
"One of my family's favorite recipes. I like to use Spicy sausage in place of the ground beef, it adds lots of flavor. Our guests always want the recipe."
"I made for a Church function today and used crushed tomatoes and added another can of mushroom and a heaping teaspoon of minced garlic; but pretty much kept the rest the same. Oh, substituted wine for the water and next time will definitely add wine to the sauce. The bottom layer was too dry so will add sauce to the pasta before putting that layer down; and before adding the burger to the sauce! Probably will make more sauce -- but all in all pretty well received....Then again could probably be very good without layering and just mixing it all together -- definitely would cut prep time!"
"I fixed this last night for supper and it was absolutely DELICIOUS !!!!! I would have never thought that cream of mushroom soup on top of baked spaghetti would be good. It was a big hit at my house. :)"
"YUM!! I also don't like canned soup, I make a white sauce & add LOTS of mushrooms. I eliminate the green peppers and olives, just my preference."
"This was delish!! LaHolm, you can use a simple white sauce (flour, milk, butter) instead of the canned soup."
"Fabulous , easy recipe and I gave it 5 stars because I copied & printed about ten of the reviews with variations on the theme. Incredibly useful for the basic recipe and variations to suit my mood or the spices and meats I have on hand."
"This is my #1 favorite recipe that I ever found in ToH magazine. I made it all the time when my kids were growing up. However, the original recipe called for whole, not diced tomatoes. I don't know why they changed it - I've made it both ways and prefer it the way the recipe was originally written. I add a little granulated garlic, and I also use fresh mushrooms and saute them over med-high heat until they get a little color. Ground turkey works great, too. Love love love this recipe."
"This is my go to recipe for company. I've been making it for years. I do use Penzys Turkish oregano which I think makes the dish so tasty."
"I would prefer something other than canned soups. Your suggestions?"
"I will try this recipe but definitely need to add garlic!! Also I would use mozzarella cheese instead of cheddar cheese. Love cheddar cheese but pasta needs garlic and mozzarella."
"Wonderful full meal with garlic bread and salad! Sue"
"This has been our family's favorite spaghetti dish since it first appeared in ToH in '94 (can't believe it's been 20 years)! I misplaced the original paper recipe, so I checked it out here - thank goodness it was listed or I would be in BIG trouble with the family! It's easy to prep ahead of time and keep in the fridge till you're ready to pop it in the oven, avoiding the last minute dinner rush."
"Great dinner for the family!!!!"
"I made this for my family tonight and this was delicious..Thank you for the receipe"
"I will try this particular recipe, but I have made one very similar and only takes 20 min on top of stove. After step 1 I add one can of beef broth with the diced tomatoes (I have used stewed also but I use my one hand blender to break up the tomatoes so they are not so chunky), no need to add water, when it comes to a boil I add uncooked bow tie pasta right into the pan (about 1 1/2 C. or so and cook for 10 min until pasta is done, then add 1/4 C grated cheese. No need to bake. I don't use cream soup or olives but every one I have made this for loves it."
"I have been making baked spaghetti for years. Umm good!"
"longstanding family favorite - lost the recipe and am glad to have found it again!"
"I love this recipe but I put spaghetti sauce in mine. We like it much better with the sauce."
"Love this recipe. My mother has been making this baked spaghetti for over 20 years and now I am making it for the holiday get together."
"Can't believe i haven't reviewed this before. Been making it for years. Every one enjoys it. The only change i make (i never buy canned mushrooms), i used fresh mushrooms, sliced, then nuked in micro for a bit."
"I cannot tell you how many times I've made this and it is fantastic each time! I do add italian sausage to the hamburger to kick up the flavor a bit."
"This is a good recipe. The only things I did different was to omit the mushrooms and olives and instead of oregano I used Italian seasoning. I also used roasted garlic cream of mushroom soup per another reviewer. And for the tomatos I used Hunts Diced Tomatoes with Basil, Garlic & Oregano. Good flavor, will make agan."
"Wasn't sure my husband would like it due to the mushrooms, but he loved it. Great flavors. Black Olives really livened it up."
"I've made this recipe so many times I've lost count. My family loves it..it's great for family get togethers or when friends come over. The only changes I made were adding the hamburger, leaving out the olives and adding more cheese."
"I've made this recipe so many times I've lost count. My family loves it..it's great for family get togethers. The only changes were I added the hamburger, left out the olives and added extra cheese."
"My family loved this dish. I only had 1 small can of tomatoes so I added about 1/2 cup of spaghetti sauce and left out the black olives. I would make it the same way next time. I really liked the mushroom soup on top."
"Absolutely amazing! My family and especially my in-laws scarfed this down. Mind you, my in-laws are 86 and 90 years old. I've made a Mexican variation of this recipe. I sub'd diced green chiles for olives and mushrooms, cream of chicken for cream of mushroom, taco seasoning for oregano, and mozzarella for parmesan cheese. I cooked the pasta al dente in water with 4 tbsp low sodium chicken boullion, 2 tbsp onion powder, a pinch of kosher salt (never table salt for cooking), and 1 tbsp olive oil. I used 1/2 can of the noodle broth to dilute the cream of chicken soup. (The hot water helped blend the soup quickly and evenly...plus the water was already flavored.) This is a DEFINITE make again hot dish! Bon Appetite!"
"I liked this because I felt it was a little different than the typical baked spaghetti casserole. My boyfriend said he would have liked it better with more tomatoes. I personally like the cream of mushroom sauce on the top and wouldn't change it if it were for just me."
"I have been making this many years. Iest is my favorite baked spaghetti and my family loves it also with no changes. As good reheated."
"I made this recipe because of all of the great reviews. I'm not sure if I would make it again because I felt it was just ok"
"Used this recipe for the first time for a Christmas Party this year. I knew there was going to be a crowd so I doubled the recipe.(it made a HUGE amount) The Baked spaghetti was the hit of the party!!!!!! We didn't bring one bit home! Did increase the amount of cheese. I mixed the cheese into the spaghetti before putting it in the baking dish. Really spread the cheesy around nicely. Love, Love Love this recipe!!!! The family has been begging me to make it again already."
"Love this dish! Always make 2 pans, 1 with pasta and the other with spaghetti squash (cut open remove seeds ect then rub with cut garlic and olive oil,bake about 45 min.when cooled scrape out "noodles") we all actually like the squash better plus it's diabetic and figure friendly. I mix soup in with sauce cause it's easier and tastes fine. Try this you'll love it."
"I cook for bingo, and I have made this several times. Everyone loves it, and it's easy to make. I have also made it several times for my family. They also think it's super delicious. I do add salt and pepper. I triple the recipe and make homemade bread."
"I have been using this recipe for a long time! It is so good :) if you're in a hurry you can skip the onion & green pepper & burger, as well as use spaghetti sauce. Although it tastes best following the recipe as stated."
"I used Italian sausage instead of ground beef. It was really good. Makes a lot!!!"
"Have been making this TOH recipe to rave reviews for years, it is my go to recipe when I make Baked Spaghetti. Making it tomorrow for my husband to share with his co-workers!"
"I have been making this for years. It is the best! Everyone loves it."
"I added some Italian Seasoning, garlic powder, salt & Pepper for a bit more flavor. I cooked my beef and vegetables in olive oil, for all I believe that all Italian dishes must have olive oil. Also added it to the spaghetti water. It needed about 1 1/2 cans mushroom soup and another 1/8 cup water. I felt that it was a little dry so I willtry adding more tomatoes to it next time. Took this to a church dinner and still got lots of compliments and requests for the recipe."
"Not bad, it came out a little plain and had no taste (I followed the recipe without any changes). I would add more salt and seasonings before baking this dish. I added seasonings and hot sauce to this after I noticed it had no taste and it eas then edible and I didn't mind it but my husband barely touched his plate so I wouldn't make this again."
"I must say this was absolutely delicious. I made mine with whole wheat spaghetti, ground turkey and followed the rest of the recipe to a tee. I will be making this again, thanks for sharing!"
"unexpectedly good! I was a bit skeptical (mushroom soup?!) but I trusted what the reviewers said gave it a try. Really good! My father-in-law and husband both had three helpings! I did change a couple things: yellow pepper instead of green, and fresh mushroom instead of canned, since this is what I had. I also left out the meat to keep it vegetarian. I also assembled everything the night before and then popped it into the oven for dinner, which made things that much easier on a busy mom. I will be making this again."
"My first time baking Spaghetti and absolutely in love with this meal. Hubby and kids loved it and would like me to make this again soon. I used a bigger can of mushroom and used 2 cans of cream of mushroom. LOVE LOVE LOVE this recipe."
"This is the #1 favorite of my son, so I make it often. The whole family loves it! We cannot eat bell pepper, so I omit them."
"I make this recipe often, and everyone loves it, including the grandkids! I even make it for bunco, getting raves over it! The only addition I make is a very small can of tomato sauce when I add the diced tomatoes. It's so delicious and comforting. LOVE this recipe!"
"This very recipe came out in 1995 and I have used it many times since. Everyone loves it!"
"I have been making this for years, it is one of my families favorites. I make it often for company for something different and it always gets rave reviews. Don't let the different ingredients detour you. It is a flavor combo that is unexpected, delicious and packed full of veggies."
"I have made this recipe several time. My son-in-law says this is the best. It's very good."
"Very good although I made it without olives (don't care for them). Also made a side portion without meat for the vegetarian. Everyone enjoyed it."
"This is one of the most delicious dinners we have had. It freezes well too. :)"
"I started making this recipe in 1994 when I first saw it in a Taste of Home magazine. I have found none to compare to this version of baked spaghetti. Everyone that tries it wants the recipe. This recipe is not a traditional tomato based type, but is rather creamy with enough oregano to give it that special ooomph! 18 years is a long time to make a recipe. It's definitely a keeper. This makes quite a bit. I fed my growing family of four way back in 1994 and had leftovers for several days. Now I make it in its full recipe, but freeze much of it so that I can have it later. I don't add the cheese to the top of the frozen ones until ready to bake. This recipes freezes beautifully."
"I have made this a few times now. I have made a few adjustments, I add only 1 can of tomatoes, also I add garlic salt and Mrs Dash Spicey seasoning (2 tsps each) to the mixture when I add the oregano. I also add a little paprika to the cream if mushroom sauce before I spread the soup over the casserole. I feel this adds enough extra spice to give it alot of taste. Everyone in my home loves this dish."
"This was the first recipe I ever tried from taste of home back in 1994. It has been a family favorite. I can"t begin to tell you the number of times I have made it or the number of recipes I have given out. The only thing I do differently is instead of diced tomatoes, I use crushed. My family does not like big chunks of tomatoes"
"I made this recipe when it was first published (1994?) and it has been a favorite since that time. On occasion I have used rotini instead of spaghetti, especially when taking for something special."
"I make this every fall for my guys to take to hunting camp. It's their opening night tradition! Filling--and feeds lots. Leftovers are great--if there are any!"
"I made this recipe about two weeks ago and my husband raved about it. It makes quite a bit, so we refridged the remainder, reheated it next day at lunch and took the rest to our pastor and wife who were travelling. Everyone was delighted with it. Tonight, I am making it again for family that is coming to dinner.I did do one extra item for this meal though. I added a CAN of Hunt's spaghetti sauce with the tomatoes and about a 1/4 of a teaspoon of thyme to boot. MMMMM good stuff, this."
"Love, Love, Love this recipe. One of my favorite recipies!"
"Fairly easy to make and rather tasty. We all went in for seconds on this one."
"Very dry - too much spaghetti- not much flavor. Wouldn't make this again. I'll stick with my regular spaghetti recipe. Not work the effort."
"I made this for the first time last weekend. My husband and I really enjoyed it. I will definitely make this again."
"This recipe is a family and friend pleaser!! My husband adores this recipe and friends can't get enough!"
"I've made this Taste of Home recipe for years....I do add garlic....and the mushroom soup adds a little extra something to it! Always get compliments and recipe requests!"
"I made this Spaghetti for my family earlier this year and they loved it. My daughter isn't wild about traditional spaghetti sauce, so this recipe caught my attention because it only has the canned tomatoes in it. I have since made this for my church Wednesday Night Family Dinner feeding approx 125 people, and have had nothing but great reviews. I did add a few additional ingredients, fresh garlic, salt & pepper, red peppers in addition to the green, and I mix 1 cup 5 Blend Italian cheese with the cheddar cheese."
"I thought this was pretty good....added garlic cause I think spaghetti HAS to have garlic LOL"
"Tried this at home for a different twist on the normal spaghetti and my family loved it. I did add garlic powder and salt, other than that it was perfect. I also cook for my church weekly, so since it was a hit at home I made it for 125+ church members with received great reviews."
"We just didn't care for the taste with the cream of mushroom soup it was just weird. Way to much work for something thats edible but not worth making agian"
"We love this spaghetti dish! No, it's not like traditional spaghetti-with-sauce dishes, not as spicily seasoned, but in it's own right it's a delicious dish. I love the addition of the black olives in it."
"My Mom started using this recipe years ago and it remains a favorite recipe. Wonderful flavor. Easy to make. Will remain a favorite. Family loves it."
"This is a easy to make recipe and my 6 yr old daughter ate it all up...... although she wasn't to fond of the mushrooms, but that's an easy change. Will make again."
"I have been making this recipe since first published. It is our favorite way for spaghetti. Have never used meat in it. Sometimes use the homrmade casserole mix for the mushroom soup and only one 14 oz can of tomatoes. Great leftovers too!"
"I am new to this website and WOW! I made this recipe this week and my husband absolutely loved it! Due to what I had in my pantry, I subbed spaghetti sauce and it turned out very yummy. Thank you so much for such an easy and delicious recipe."
"The review process asked if I'd make this recipe again and my answer is yes, yes and yes! My husband was never one to enjoy spaghetti with a meat sauce; but when a friend served us this recipe, he changed his mind about spaghetti. It's been years now since we first enjoyed it and it's something that everyone I've ever served raves about. I've taken it to my church Pot Luck dinners on many occasions; followed by passed out many requested copies of the recipe. Thanks Ruth Koberna and Taste of Home for this wonderful recipe.Joyce HalliseyMt. Gilead, NC"
"I LOVE this recipe! I have one exactly the same cut from TOH mag probably 15 years ago. I leave off the peppers & I have made it with sweet italian sausage instead of ground beef & used crushed tomatoes instead of the diced. I use a mixture of Cheddar & Mozzarella. Awesome, serves well & freezes well even in individual containers."
"I made this with keilbasa and no green peppers or mushrooms...it was wonderful!"
"We loved this. I really liked the addition of the cream of mushroom soup. My dh, who hates anything that contains cream of anything soup, even loved it."
"I followed the recipe with just a few changes. I used a 14 oz can of diced tomates, subsituted angel hair pasta for the spaghetti, and mixed in some paprika to the mushroom soup before pouring it over the casserole. I made this, but was not expecting much. I was surprised.... It was delicious!! My husband LOVED it. Will definately make again."
"For all the work this recipe takes; it is SO not worth it! I had to dump it all back into a big skillet and add spaghetti sauce and spices to give it flavor so I didn't have to eat the bland original. Definitely not worth it!"
"Great recipe. For a different taste try the "Mushroom Soup with Roasted Garlic" also delicious."
"I have made this since 1994. I always have request for recipe."
"We loved it--everything on hand--easy to make"
"I have been making this since 1994. It's a favorite for the whole family and others who have it here for dinner ask for the recipe."
"Tried and true for years. AA++"
"Excellent recipe! Serves a large number of people and freezes well. My family loves it."
"This is a taste of home classic that goes way back. I've made it meatless for the vegetarians in my life, but I personally like it better with the meat. I always use chopped olives, not the sliced. It makes fabulous leftovers...which is good because I will eat it every day until it's gone! I like to bring this casserole in a disposable foil container when I need a meal to give to a family. If you enjoy casseroles, this is the jackpot."
"Made this recipe many,many times.Never added meat. always made meatless. Husband's all time favorite.great Lenten recipe."
"Everyone loves this recipe. I make a dish of it for my family and a dish for a friend. It's a great hearty twist on spaghetti."
"family favorite for YEARS!"
"Tried this for the 1st time and will have to make it again to keep everybody happy. Everyone really enjoyed it."
"This is soooooooo good"
"My family didn't care much for this recipe."
"Delicious recipe! Was given to me by a lady I work with, and she got it from Taste Of Home!"
"This is one of only a few recipes that I repeat constantly. My husband loves it and will take leftovers to his buddies for lunch."
"I have been making this since the first issues of Taste of Home. Its a great recipe."
"I made this for the first time when I had company over and everyone loved it! This is a great recipe! Thanks for sharing."
"I also have been making this recipe since 1994. My daughter now grown makes this for her family.Her kids now ask her to make it."
"Have been making this since it was in the magazine in 94. Its a great recipe."
"LOVE THIS!!! I have 5 kids so I am always looking for recipe's that freeze well. Both my husband and I could not tell AT ALL that this had been frozen! It tasted as though I had just made it! Very yummy and although I have only made it for company twice both have asked for the recipe. Kids like it too :)"
"I got this recipe out of the Taste of Home Magazine probably more than 15 years ago and it is still a favorite of mine and my family. I always get requests for the recipe. I make it all the time for new mothers and when I take food for the families when someone passes away because it is easy and everyone loves it. I keep the olives out and the kids love it too."
"We've love this recipe for years, too! I've made it so many times, mainly to make 2 square pans so I can put one in the freezer."
"These meal brings back such warm memories. My father was visiting and we saw this recipe in a Taste of Home. We both agreed it looked wonderful, and so off to the store we went. We made it together and it has been one of my favorites. My father died 7 years ago, and he is missed so much. This recipe lets me smile about our fun time together. Thankyou Ruth Koberna for this special meal"
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.