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Cheesy Spaghetti Bake Recipe

Cheesy Spaghetti Bake Recipe

With all the favorite ingredients of spaghetti and meat sauce, this recipe makes two hearty family-style casseroles. It’s great for entertaining or a potluck. —Sue Braunschweig, Delafield, Wisconsin
TOTAL TIME: Prep: 45 min. Bake: 40 min. YIELD:24 servings

Ingredients

  • 1 pound uncooked spaghetti, broken into 3-inch pieces
  • 4 pounds ground beef
  • 2 large onions, chopped
  • 1 large green pepper, chopped
  • 4 cups milk
  • 4 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 4 cups (16 ounces) shredded sharp cheddar cheese, divided

Directions

  • 1. Cook spaghetti according to package directions. Drain and place in two greased 13-in. x 9-in. baking dishes; set aside.
  • 2. In two Dutch ovens or stock pots, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. To each pot, add 2 cups of milk, two cans of tomato soup, one can of mushroom soup and 1 cup of cheese. Bring to a boil.
  • 3. Spoon over spaghetti (spaghetti will absorb liquid during baking). Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and top is lightly browned. Yield: 2 casseroles (12 servings each).

Nutritional Facts

1 each: 305 calories, 14g fat (8g saturated fat), 63mg cholesterol, 349mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 22g protein.

Reviews for Cheesy Spaghetti Bake

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MY REVIEW
pamelag21 User ID: 1233367 233429
Reviewed Sep. 25, 2015

"Fabulous! The whole family loves it - I have made it many, many times. I reduce some of the milk and ground beef, and increase the pasta. Rather than layering the casserole, I mix in all together, before putting it into the dish."

MY REVIEW
lurky27 User ID: 1251896 73063
Reviewed Nov. 9, 2014

"3 pounds of beef is plenty sufficient. Doesn't taste like spaghetti as others have said, but does taste creamy & delicious!"

MY REVIEW
Straight Face User ID: 6944729 73047
Reviewed Oct. 29, 2012

"Very good recipe! Loved the creamy flavor"

MY REVIEW
Becky Jo User ID: 5593979 57407
Reviewed Aug. 8, 2012

"This dish is great! If you expect it to taste like traditional spaghetti, you will be disappointed. You need to think of it as a hearty casserole. When you make the sauce, it appears to be way too thin - but it does all get absorbed into the pasta, so don't skimp on the milk or it will be too dry. This recipe makes TWO 9x13 pans -- so most people will probably want to only make half. I will mention that I prefer to make it, bake it and then freeze it. When I want it for supper, I thaw it and bake it again. I think freezing it makes it even better!"

MY REVIEW
Spiffy64 User ID: 5125460 89878
Reviewed Feb. 12, 2011

"This dish tasted ok. It was not amazing in the least though. There was not nearly enough pasta so I ended up adding more. It did not really have a spaghetti flavor at all in my opinion. More like creamy tomato pasta. Not at all what I was expecting. All in all, it still tasted good but I've had lots better!"

MY REVIEW
erin0107 User ID: 5593300 146064
Reviewed Nov. 22, 2010

"We had this for dinner this week and it was great. The leftovers were great warmed up also."

MY REVIEW
tbent User ID: 4361304 124616
Reviewed Nov. 8, 2010

"The kids love it; I've made this for family get-togethers and everyone really enjoys it."

MY REVIEW
rnjmeek User ID: 4375316 89852
Reviewed Oct. 5, 2009

"My daughter won't eat traditional spaghetti so I tried this recipe. The whole family loves it. I did use less ground beef than the recipe calls for. I will make this again!"

MY REVIEW
Chanda User ID: 573516 89850
Reviewed Aug. 25, 2009

"Have tried this recipe and love it, the soup inside thickens as it cooks and then once done it thickens as it sits. It is a great recipe and easily divided in half as I don't always need two dishes. It is my favorite baked spaghetti recipe. Hope you like it!

Chanda"

MY REVIEW
mtpenner User ID: 3915650 89848
Reviewed May. 18, 2009

"I actually submitted a very similar recipe...with only 1.5 pounds of ground beef and without the milk, otherwise almost exactly the same. I'd prefer it my way, but some people like a lot of meat. The version I use is not dry at all, I can't imagine adding milk to it."

MY REVIEW
LadyMizzy User ID: 3759289 64481
Reviewed Apr. 16, 2009

"Re: Cheesy Spaghetti Bake

Has anyone tried this recipe? I myself would cut back on the ground beef, but I'm also thinking there is too much liquid and it would be "soupy." Would like to try it, but don't want to be left with soup. If you've tried this, please reply."

MY REVIEW
Juliya Rusev User ID: 3756456 61067
Reviewed Jan. 12, 2009

"I dont know about you, but this sounds very tasty, and there is nothing wrong with a lot of beef in food. Depends on how anyone likes it."

MY REVIEW
sunshine159 User ID: 3543136 146062
Reviewed Nov. 4, 2008

"when ever any one makes a meat sauce you don't just need to add meat. Try adding peppers, celery, even Kidney beans. this will keep the meat from being bored and your taste budds dancing wiht flavor."

MY REVIEW
tpiazza User ID: 3265037 145990
Reviewed Aug. 5, 2008

"Is this for real!4 pounds beef & 1 pound pasta,seems like to much beef. Also I don't think anyone would expect just beef with a couple noodles in it. Ratio is way off."

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