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Spaghetti Beef Casserole

Total Time

Prep: 25 min. Bake: 20 min.

Makes

2 casseroles (8 servings each)

We love spaghetti, and as the mother of three boys, this casserole has been a life saver! Fast and delicious, it was a favorite at pre-game meals and sports banquets. —Jane Radtke, Griffith, Indiana
Spaghetti Beef Casserole Recipe photo by Taste of Home

Ingredients

  • 1-1/2 pounds uncooked spaghetti
  • 3 pounds ground beef
  • 1 cup chopped onion
  • 2/3 cup chopped green pepper
  • 1 teaspoon minced garlic
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 1-1/3 cups water
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 3 cups shredded cheddar cheese, divided

Directions

  1. Cook spaghetti according to package directions. Meanwhile, in two large skillets, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the soups, water and mushrooms.
  2. Drain spaghetti. Add spaghetti and 1 cup cheese to beef mixture. Transfer to two greased 13x9-in. baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 20-25 minutes or until cheese is melted.
  3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 1 to 1-1/4 hours or until heated through and cheese is melted.

Nutrition Facts

1 piece: 434 calories, 17g fat (8g saturated fat), 66mg cholesterol, 732mg sodium, 43g carbohydrate (6g sugars, 3g fiber), 26g protein.

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