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

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5 101 83
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This is an easy dish to prepare ahead of time, refrigerate and bake just before company arrives. —Kim Rocker, LaGrange, Georgia
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES: 12 servings

Ingredients

  • 1 package (16 ounces) spaghetti
  • 1-1/2 pounds ground beef
  • 1 jar (26 ounces) spaghetti sauce
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Nutritional Facts

1 each: 430 calories, 19g fat (10g saturated fat), 68mg cholesterol, 818mg sodium, 39g carbohydrate (6g sugars, 3g fiber), 22g protein

Directions

  1. Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.
  2. Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.
  3. Cover and bake 55-65 minutes or until cheese is melted.
    Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 2 casseroles (6 servings each).
Originally published as Spaghetti Casserole in Simple & Delicious September/October 2007, p41


Reviews for Spaghetti Casserole

AVERAGE RATING
(83)
RATING DISTRIBUTION
5 Star
 (66)
4 Star
 (13)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
heatskitchen
Reviewed Mar. 6, 2016

"Here is my blog post on this. I added mushrooms and it was great. http://heatskitchen.com/2011/04/28/spaghetti-casserole/"

MY REVIEW
CaravanNana2
Reviewed Jan. 26, 2016

"We really enjoyed this recipe it was great. Love the sour cream in it. My family is begging me to make it again next week. I will absolutely make this again."

MY REVIEW
bfmulligan
Reviewed Nov. 30, 2015

"I read all the reviews and took the advice of others to add herbs, onions, and garlic to add flavor. My boys (11 and 8) liked it, but said it needed more spice. My husband thought it was just okay. I felt like it was missing spice too. If I make it again, I'll try a different sauce, like arrabiata or add red pepper flakes."

MY REVIEW
Slbubbles
Reviewed Nov. 29, 2015

"Yummy & easy!! And great that it can be assembled ahead of time. The only change I made was adding some Italian seasoning while the meat was cooking. Kids & hubby loved it. Will definitely make it again. Thanks for a great recipe!"

MY REVIEW
MarjorieH2
Reviewed Nov. 26, 2015

"Very Tasty and super easy to make"

MY REVIEW
Sharict
Reviewed Nov. 13, 2015

"This is a tasty dish. I added onions, garlic while browning the hamburger, and a fresh, chopped roma tomato to the casserole just before baking. Since I'm cooking for one now, I need good and easy recipes that left overs freeze well and this does"

MY REVIEW
bideford
Reviewed Nov. 9, 2015

"I would like to try this recipe but the can of soup will not be gluten fee. Any ideas for a substitute It would be nice if more recipes would mention alternatives to ingredients that have gluten."

MY REVIEW
KittieCatt
Reviewed Nov. 9, 2015

"As it's written, this casserole would not have received my family's thumbs-up, so I made several changes, and it turned out great! First of all, I never use spaghetti sauce straight out of a jar in any recipe which I make. I make my own sauce using lean ground beef, minced garlic, chopped onion & chopped green bell pepper, and Italian herbs. I make a huge pot of sauce on a day which I'm not busy, and then I portion it out into separate containers and freeze it, so I always have a tasty homemade sauce on hand to use after thawing. I used 42 oz. of my homemade sauce (instead of canned spaghetti sauce and the 2 cans of tomato sauce). I used rigatoni pasta instead of spaghetti (that's what my hubby prefers) so I like to keep him happy, LOL! I really liked the addition of condensed cream of mushroom soup, and also the sour cream. The Colby-Monterey Jack cheese was a very nice substitute for the usual Mozzarella or Parmesan cheeses. Even though I could never understand the concept of baking spaghetti (since we're Italian) my family liked it, so I'll definitely make it again."

MY REVIEW
mamax3
Reviewed Nov. 4, 2015

"I've made this recipe several times, and it's a huge hit with my family every time! I like to use a good marinara to give it a little more flavor. I love the creamy component that the soup and sour cream add to the dish."

MY REVIEW
schsam
Reviewed Mar. 1, 2015

"family loved this . I have tried many spaghetti casseroles . i did use all spaghetti sauce ( no tomato sauce) i think that made for a spicy taste. moist . not dry like the other spaghetti casseroles. makes enough for four people. this is a keeper'"

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