Baked Spaghetti Casserole

Kimberly Kay


This spaghetti casserole recipe was given to me by a lady I work with; it can be served with or without meat. This is the version with the meat. I love pasta; I could live on it!

★★★★★ 1 vote
12 servings
30 Min
35 Min


1 c
onion, chopped
1 c
green pepper, chopped
1 Tbsp
butter or margarine (i used nonstick cooking spray)
2 (14 oz.) can(s)
diced tomatoes, undrained
1 (4 oz.) can(s)
mushroom stems and pieces, drained
1 can(s)
(2.25 oz.) sliced ripe olives, drained
2 tsp
dried oregano
1 lb
ground beef, browned and drained* (see my notes)
12 oz
spaghetti, cooked and drained according to package directions
2 c
(8 oz.) shredded cheddar cheese
1 can(s)
(10.25 oz.) condensed cream of mushroom soup
1/4 c
1/4 c
grated parmesan cheese


1Preheat oven to 350 F.
2In a large skillet, saute onion and green pepper in butter or margarine until tender; add tomatoes, mushrooms, olives and oregano; add ground beef and simmer, uncovered, for 10 minutes.
3Place half of the spaghetti in a greased 13 X 9-inch baking dish (again, I used non-stick cooking spray); top with half of the vegetable mixture.
4Sprinkle with 1 cup of Cheddar cheese; repeat layers; whisk the soup and water until smooth and pour over casserole.
5Sprinkle with Parmesan cheese; bake uncovered in preheated oven for 30 to 35 minutes, or until heated through.

About Baked Spaghetti Casserole

Course/Dish: Beef, Pasta, Casseroles