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.


★★★★★ 2 votes

12 servings
25 Min
25 Min


Add to Grocery List

  • 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

How to Make Spaghetti Casserole


  1. 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.
  2. Cover and simmer 15 minutes. Remove from heat.
    Cook pasta in boiling water for 8 minutes, drain.
    Stir pasta into pan.
  3. 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.

Printable Recipe Card

About Spaghetti Casserole

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

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