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Spaghetti Beef Casserole Recipe
Spaghetti Beef Casserole Recipe photo by Taste of Home

Spaghetti Beef Casserole Recipe

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We love spaghetti, and as the mother of three boys, this casserole has been a life saver! Fast and delicious, it was a favorite at pre-game meals and sports banquets. —Jane Radtke, Griffith, Indiana
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 16 servings


  • 1-1/2 pounds uncooked spaghetti
  • 3 pounds ground beef
  • 1 cup chopped onion
  • 2/3 cup chopped green pepper
  • 1 teaspoon minced garlic
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 1-1/3 cups water
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 3 cups (12 ounces) shredded cheddar cheese, divided

Nutritional Facts

1 piece equals 434 calories, 17 g fat (8 g saturated fat), 66 mg cholesterol, 732 mg sodium, 43 g carbohydrate, 3 g fiber, 26 g protein.


  1. Cook spaghetti according to package directions. Meanwhile, in two large skillets, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the soups, water and mushrooms.
  2. Drain spaghetti. Add spaghetti and 1 cup cheese to beef mixture. Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 20-25 minutes or until cheese is melted.
  3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 1 to 1-1/4 hours or until heated through and cheese is melted. Yield: 2 casseroles (8 servings each).
Originally published as Spaghetti Beef Casserole in Simple & Delicious November/December 2008, p20

Nutritional Facts

1 piece equals 434 calories, 17 g fat (8 g saturated fat), 66 mg cholesterol, 732 mg sodium, 43 g carbohydrate, 3 g fiber, 26 g protein.

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Reviewed Mar. 31, 2015

"I enjoyed this recipe,you have everything you need for this one in your pantry. I gave the second one away and they enjoyed it to. Thank You for the recipe. LeeAnn Treacher"

Reviewed Feb. 5, 2015

"Too much canned soup for someone who is on a low sodium diet and didn't sound too Italian."

Reviewed Feb. 4, 2015

"Good family dinner"

Reviewed Mar. 30, 2014

"This makes a nice, comfort food dinner for a weeknight or Saturday. Since it uses condensed soups instead of spaghetti sauce, it is easier on the stomach for those of use who have heartburn as well as producing a different flavor for a nice change. I asked my 2 boys if they thought spaghetti sauce would be better, but they said no, it is fine as it is."

Reviewed Sep. 4, 2013

"Whoa! Sorry to be so harsh, but this was disgusting. I would not want to mislead anyone that this could possibly be worth the groceries, time and mess.. I will unthaw the second casserole and toss it. So bland, mushy, eeeh. My kids pushed it around with their forks and I was upset with them until I took 2 bites. All plates dumped in sink and we ordered pizza. Have I made my 1 star rating clear?"

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