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Spaghetti Casserole Recipe
Spaghetti Casserole Recipe photo by Taste of Home

Spaghetti Casserole Recipe

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From LaGrange, Georgia, Kim Rocker writes, “This is an easy dish to prepare ahead of time, refrigerate and bake just before company arrives.” Canned soup makes this casserole creamy but it still cuts well for serving.
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES: 12 servings


  • 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


  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

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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'"

Reviewed Dec. 28, 2014

"We thought this was okay. The soup and sour cream added a foreign layer to this. Needs spice."

Reviewed Nov. 12, 2014

"My 16 & 18 year old boys LOVED this! I made one big 9x13 pan instead of two 8x8 and our family of 4 ate more than 3/4 of it! The only change I made was using angel hair pasta--it worked great! Very comforting main dish served with garlic bread."

Reviewed Oct. 26, 2014

"This is an awesome recipe for anyone busy! I have made it several times and I even overheard my husband telling his friends how good it is! It's even better on day two. The great thing about this recipe is that you can use inexpensive ingredients. I use store brand tomato sauce, noodles, and soup. I use very lean ground beef. And instead of sour cream, I use non-fat Greek yogurt. To make it a little gourmet, I'll but freshly shaved Parmesan cheese to put on top. I just served it for lunch with a few friends over to watch football. Everyone got seconds and I had to review! This is definitely a must have recipe!"

Reviewed Sep. 27, 2014

"Loved this recipe! Will make it again."

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