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

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This quick casserole from Pat Richter of Lake Placid, Florida makes great use of convenience products like canned spaghetti and jarred mushrooms, and the kids will love how cheesy it is.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 8 servings


  • 1-1/2 pounds ground beef
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon minced garlic
  • 3 cans (14-3/4 ounces each) spaghetti in tomato sauce with cheese
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup grated Parmesan cheese

Nutritional Facts

1 each: 342 calories, 20g fat (12g saturated fat), 81mg cholesterol, 1073mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 27g protein.


  1. In a large skillet, cook the beef, green pepper, onion, salt and pepper over medium-high heat for 10-12 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the spaghetti, mushrooms and olives.
  2. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 25-30 minutes or until bubbly and golden brown.
  3. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until heated through. Yield: 2 casseroles (4 servings each).
Originally published as Spaghetti Casserole in Simple & Delicious November/December 2006, p15

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royalviking User ID: 5863165 225124
Reviewed Apr. 20, 2015

"I thought this had spaghetti pasta until I was halfway through. However, I went with it and made it as instructed, excluding olives. It was too liquid-y and not visually appealing. The taste was saved by the onions and garlic. I won't be making this again. It would be much better with pasta and not canned stuff."

ginarie23 User ID: 4592221 71049
Reviewed Jun. 13, 2011

"Delicious!! I only had 1 26 oz jar of sauce to use, and it worked out fine. I didn't have any mushrooms, which I was upset about, but it turned out fine. I can't wait to eat the frozen dish!"

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