Church Supper Spaghetti Recipe
Church Supper Spaghetti Recipe photo by Taste of Home

Church Supper Spaghetti Recipe

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Because this recipe feeds so many, I often take it to church dinners and potlucks. This colorful dish also comes in handy when we have lots of help to feed on our farm.—Verlyn Wilson, Wilkinson, Indiana
TOTAL TIME: Prep: 50 min. Bake: 20 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 50 min. Bake: 20 min.
MAKES: 12 servings


  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 2 tablespoons chili powder
  • 1 package (10 ounces) frozen corn, thawed
  • 1 package (10 ounces) frozen peas, thawed
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • Salt and pepper to taste
  • 1 package (12 ounces) spaghetti, cooked and drained
  • 2 cups (8 ounces) shredded cheddar cheese, divided

Nutritional Facts

1 serving (1 each) equals 290 calories, 10 g fat (6 g saturated fat), 39 mg cholesterol, 259 mg sodium, 34 g carbohydrate, 4 g fiber, 17 g protein.


  1. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper. Stir in spaghetti.
  2. Layer half of the mixture in a greased 4-qt. baking dish. Sprinkle with 1 cup cheese; repeat layers.
  3. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 12 servings.
To give Church Supper Spaghetti a new flavor twist, use Italian, Mexican or Cajun diced tomatoes in place of the plain diced tomatoes.
Originally published as Church Supper Spaghetti in Taste of Home Ground Beef Cookbook 1999, p247

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Reviewed May. 7, 2016

"This was a hit with family and friends. Will definitely make this again, and again, and..."

Reviewed Oct. 17, 2015

"I really liked this. A good change from regular spaghetti. Don't be skimpy on the cheese or the salt and pepper,"

Reviewed May. 6, 2013

"Have made this a couple of times now to take to mercy meals at church. Got rave reviews and an empty pan!"

Reviewed Jun. 21, 2009

"I've made this many times. To make it more creamy in texture, I substitute a can of Campbells cheddar cheese soup for 1 cup of the cheese. This is one of the few ways I can get my husband to eat peas! :)"

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