- 1 package (16 ounces) spaghetti
- 1-1/2 pounds ground turkey or 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
- 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.
- 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.
- Cover and bake 55-65 minutes or until cheese is melted. Yield: 2 casseroles (6 servings each).
Reviews for Spaghetti Casserole
Sort By :
We loved it. Especially being able to freeze half of it for another meal.
This is now my husbands favorite way to eat spaghetti!!
Trying doubling recipe (we are a family of 8) - subbing Ricotta (whole milk) for condensed soup (as suggested by previous poster), 1/2 ground hot sausage and 1/2 ground beef instead of all ground beef (as suggested by another previous poster) and shredded Italian cheese blend for Colby/Monterey Jack - also adding diced tomatoes (as suggested by yet another previous poster) and some Italian Seasoning and herbs (as suggested by a few different previous posters) - will update review after making. Hoping this is as good as it seems from reviews - ingredients simple and fairly inexpensive or stuff you tend to have on hand - seems fairly simple and quick to make too :)
Big hit! Leftovers were even better so next time I would cook a day ahead and save in fridge to reheat. Forgot to add Italian seasonings and herbs but will next time. Used Hot Sausage links and opened them up to squeeze out "ground sausage". Since diced tomatoes came in sauce (same brand as I bought for sauce listed in recipe), set 2 cans of sauce listed in recipe aside and poured them over top of casserole to prevent it from drying during baking - next time would buy 2 more 8 oz cans of sauce to have 4 to pour over top before baking (4 total is good considering the roasting pan size we make). One "mistake" I made was quadrupling cheese - instead of 4 cups, used 8 - went by ounces (oz) listing on package instead of looking at Nutritional Facts on back where servings listed in cups - tasted fabulous but fats and cholesterol killer w/that much cheese - LOL! Just thought I would point out my mistake so it might make another unsuspecting cook aware. :) 6 children can be distracting and they were very excited about spaghetti casserole - next time, would make it during day when oldest 5 are in school giving me luxury of peace and quiet to concentrate. (Although, may still make same "mistake" or at least add some extra cheese since the 1st sampling was such a hit!) Made ours in a roasting pan so even w/doubled ingredients able to consolidate to 1 pan dish. Lasted 3 days (night we made it and leftovers for 2 days afterward!) - its very rich so smaller portions are very filling, which is good for a large family. Made another spaghetti casserole from TOH before but this one was definitely better! Loved all the suggestions from other posters - picking and choosing from them to tweak the recipe definitely yielded better results. This recipe definitely a keeper - we will serve at least once a month.
I love this recipe! It's simple, few ingredients, makes enough to freeze for another meal and reheats great. This has gotten to be a standard request at our home and I love being able to send the extra pan home with guests who have enjoyed it so much.
I have been making this for a couple years now and love it. I make as is, using thin spaghetti and putting all in a 9x13 pan and adding a layer of pepperoni on top of each soup mix layer. The leftovers are even better; dont freeze one. This is the best way to eat spaghetti imho :)