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Church Supper Spaghetti

 Church Supper Spaghetti
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
12 ServingsPrep: 50 min. Bake: 20 min.


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • Layer half of the mixture in a greased 4-qt. baking dish. Sprinkle
  • with 1 cup cheese; repeat layers.
  • Bake, uncovered, at 350° for 20 minutes or until heated through.
  • Yield: 12 servings.

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Church Supper Spaghetti (continued)

To give Church Supper Spaghetti a new flavor twist, use Italian, Mexican or Cajun diced tomatoes in place of the plain diced tomatoes.
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.