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Cheesy Spaghetti Bake

With all the favorite ingredients of spaghetti and meat sauce, this recipe makes two hearty family-style casseroles. It’s great for entertaining or a potluck. —Sue Braunschweig, Delafield, Wisconsin
  • Total Time
    Prep: 45 min. Bake: 40 min.
  • Makes
    2 casseroles (12 servings each)

Ingredients

  • 1 pound uncooked spaghetti, broken into 3-inch pieces
  • 4 pounds ground beef
  • 2 large onions, chopped
  • 1 large green pepper, chopped
  • 4 cups whole milk
  • 4 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 4 cups shredded sharp cheddar cheese, divided

Directions

  • Cook spaghetti according to package directions. Drain and place in two greased 13x9-in. baking dishes; set aside.
  • In two Dutch ovens or stock pots, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. To each pot, add 2 cups of milk, two cans of tomato soup, one can of mushroom soup and 1 cup of cheese. Bring to a boil.
  • Spoon over spaghetti (spaghetti will absorb liquid during baking). Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and top is lightly browned.
Nutrition Facts
1 each: 305 calories, 14g fat (8g saturated fat), 63mg cholesterol, 349mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 22g protein.

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