Spaghetti Casserole

Pat Duran


This is a recipe from Taste of Home and Verlyn Wilson of Indiana.
Verlyn says,:Because this recipe feeds so many, I often take it toChurchh dinners and potlucks. This colorful dish also comes in handy when we have lots of help to feed on our farm"
This is so good- you will make it often a great comfort food- simple and fuss free!
My family loves it too..thanks Verlyn.

pinch tips: How to Use a Meat Thermometer



12 servings


25 Min


25 Min




16 oz
pkg. spagetti
1 lb
ground beef
1 medium
onion, chopped
1 medium
green bell pepper, chopped
14 oz
can diced tomatoes,undrained
10 oz
can tomato soup, undiluted
1 c
beef broth
2 tsp
chili powder, more or less
10 oz
thawed whole corn
10 oz
thawed peas
4 oz
jar or can stems and pieces mushrooms, drained
2 c
shredded cheddar cheese,divided
salt and pepper to taste

Directions Step-By-Step

In a large skillet, cook and scramble beef,onion,and green pepper over medium heat until meat is no longer pink. Add tomatoes, broth, soup and chili powder.Add corn peas, mushrooms, salt and pepper to taste.
Cover and simmer 15 minutes. Remove from heat.
Cook pasta in boiling water for 8 minutes, drain.
Stir pasta into pan.
Layer half of the mixture in a greased 4 quart baking dish. Sprinkle with 1 cup of the cheese; repeat layers.
Bake, uncovered, at 350^ for 25 minutes or until heated through.

About this Recipe

Course/Dish: Beef, Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: Italian