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Cheesy Spaghetti Bake

 Cheesy Spaghetti Bake
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
24 ServingsPrep: 45 min. Bake: 40 min.


  • 1 pound uncooked spaghetti, broken into 3-inch pieces
  • 4 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • Cook spaghetti according to package directions. Drain and place in
  • two greased 13-in. x 9-in. baking dishes; set aside.
  • 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.
  • 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).

2 of 2

Cheesy Spaghetti Bake (continued)

Nutritional Facts: 1 serving (1 each) equals 305 calories, 14 g fat (8 g saturated fat), 63 mg cholesterol, 349 mg sodium, 21 g carbohydrate, 1 g fiber, 22 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.