- 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
- 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.
- 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.
- 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).
Reviews for Spaghetti Beef Casserole
"This was good and easy for a week night meal. I only made half of the recipe. I omitted the water and used a can of diced tomatoes with oregano and rosemary. I also used ground beef and Italian sausage. I wasn't too sure about using cheddar cheese, so I used cheddar to mix into the casserole, but topped it with a 6 mix Italian white cheese. This is a versatile casserole and my family enjoyed it."
"Made half batch and will be using recipe again. I recommend whole wheat spaghetti which is usually too tough for my taste but ended up working perfectly with the double cooking. Not at all soggy like others experienced, so I will stick with the whole wheat in the future. Added 1 t. Italian seasoning and a can of roasted tomatoes but still not flavorful enough for me. Next time want to add canned green chilies and more spices to help up the flavor ante. (You can cut out the water altogether if you use canned tomatoes with their juices like I did. I added a 1/4-1/3 cup water but ended up a tiny bit soupy so will omit liquid altogether next time.) An easy pleasy recipe that I will be keeping on hand and will definitely make again."
"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"
"Too much canned soup for someone who is on a low sodium diet and didn't sound too Italian."
"Good family dinner"