Grandmother's Kentucky Spaghetti Recipe

No Photo

Have you made this?

 Share your own photo!

Grandmother's Kentucky Spaghetti

Sue Houchen


My grandmother made this recipe and I always loved it...over the years I have refined and it. A great comfort food that heats up well the next day. Serve with cornbread and you are set!

pinch tips: How to Skin Carrots, Potatoes and Apples


4-6 people


30 Min


45 Min


1 lb
jimmy dean or your favorite sausage
1/2 box
whole wheat spaghetti (we prefer)
1 can(s)
tomato soup
2-3 c
velvetta cheese (i use 2%) or 4 cheese shreaded
1 c
low fat sour cream
2 c
mushrooms (we like mushroom in every thing, not in grandmother's original recipe)

Directions Step-By-Step

Preheat oven to 350 degrees. Select a large casserole dish and spray with Pam. (Hint: I like it with a lid so I can just set in the fridge and reheat next day)
Using a large sauce pan 1/2 filled with water, make your sausage into small balls (12-14). Bring to a boil and cook until no longer pink.
Cook spaghetti according to package directions.
Combine tomato soup, sour cream and set aside.
Cut up Velevetta into half inch cubes and set aside.
Place spaghetti in casserole dish, add sausage balls, pour tomato soup mixture over and stir...add in Velvetta and optional mushroom slices. Stir to combine well.
Bake 40-45 minutes until brown and bubbly. If I am in a hurry I bake with lid on and take off to brown last 5 minutes.
I usually serve cornbread and peas or broccoli. Great on a cold Michigan night!

About this Recipe

Course/Dish: Soups, Pasta, Pork
Other Tag: Quick & Easy