Spaghetti Casserole

Michelle Bates-Phipps


this is an old family recipe made to feed a lot of people and spend little money. Very filling. Since we never used a recipe all measurements are approximate. Of course I have added my own variations to it as well.

★★★★★ 1 vote
20 Min
2 Hr


1 lb
ground beef
salt and pepper
1/4 tsp
garlic powder
8 oz
mushrooms, fresh
onions, small white
2 can(s)
cream soup
3 can(s)
campbell's spaghetti
1 c
cheese, shredded


1brown meat, you can use any kind of round meat. I have used beef, sausage, turkey and venison. All work well. Drain grease and put into bottom of casserole dish. You can add the spices to either the meat mixture or the sauteed vegetables.
2saute mushrooms and onions in the same pan that you browned the meat into. Layer over meat in casserole dish
3spread cream soup over meat and sauteed vegetables
4spread spaghetti over cream soup
5top with cheese. Bake in 350 oven for approximately 2 hours. You really can't go wrong with this as everything is already cooked.
6variation. you can just layer in skillet and cook on stove top. No need to stir as you want the layered effect when you serve.
7family tradition has you serving this over mashed or boiled potatoes. Also have served over toasted bread before also. The idea of the recipe is to feed a lot of people for not much money.

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