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Save A Penny Casserole

 Save A Penny Casserole
At the office where I worked years ago, we women often shared our favorite recipes at lunchtime. This casserole came from a co-worker, and my family has enjoyed it for some 30 years. Besides being easy and quick to prepare, it's very economical. It serves well for church suppers and potlucks, and it's a real time-saver on washdays!
4-6 ServingsPrep: 10 min. Bake: 30 min.


  • 1 pound ground beef
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (14-3/4 ounces) spaghetti in tomato sauce with cheese
  • 1 can (15 ounces) mixed vegetables, drained
  • 1 cup (4 ounces) shredded cheddar cheese, optional


  • Preheat oven to 350°. In a large skillet, cook beef until no
  • longer pink; drain. Stir in soup, spaghetti and vegetables. Transfer
  • to an ungreased 11x7-in. baking dish.
  • Bake, uncovered, 30 minutes or until heated through. Sprinkle with
  • cheese if desired; bake 5 minutes longer or until cheese is melted.
  • Yield: 4-6 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.