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Spaghetti Beef Casserole

 Spaghetti Beef Casserole
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
16 ServingsPrep: 25 min. Bake: 20 min.


  • 1-1/2 pounds uncooked spaghetti
  • 3 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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

2 of 2

Spaghetti Beef Casserole (continued)

Directions (continued)

  • 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).
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.