Spaghetti Casserole Recipe

5 103 85
Spaghetti Casserole Recipe
Spaghetti Casserole Recipe photo by Taste of Home
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Spaghetti Casserole Recipe

Read Reviews
5 103 85
Publisher Photo
This is an easy dish to prepare ahead of time, refrigerate and bake just before company arrives. —Kim Rocker, LaGrange, Georgia
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min.

Ingredients

  • 1 package (16 ounces) angel hair pasta
  • 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

Directions

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 freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6 servings each).
Originally published as Spaghetti Casserole in Simple & Delicious September/October 2007, p41

Nutritional Facts

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

  • 1 package (16 ounces) angel hair pasta
  • 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. 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 freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.
  4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6 servings each).
Originally published as Spaghetti Casserole in Simple & Delicious September/October 2007, p41

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Reviews forSpaghetti Casserole

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normdunkin User ID: 7399515 273171
Reviewed Sep. 18, 2017

"Delicious. My family really liked it. The sour cream really adds a nice taste. This is a keeper."

MY REVIEW
CherylShumaker User ID: 2231606 263137
Reviewed Mar. 6, 2017

"Delicious & easy, everyone I've made it for asks for the recipe!"

MY REVIEW
heatskitchen User ID: 8366358 244984
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 User ID: 996786 242633
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 User ID: 8315516 238519
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 User ID: 8638957 238392
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 User ID: 7042130 238186
Reviewed Nov. 26, 2015

"Very Tasty and super easy to make"

MY REVIEW
Sharict User ID: 8616024 237292
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 User ID: 8487502 237017
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 User ID: 6154720 237007
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."

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