Spaghetti Casserole

Spaghetti Casserole Recipe

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Carla Skiles


This is one of my husband's favorite dinners. I hope your family enjoys it as much as we do!

This is a recipe that makes two small casseroles or one large one. I make the two and freeze one for another day.


★★★★★ 2 votes



Add to Grocery List

  • 16 oz
    pkg. angel hair pasta or spaghetti
  • 1 1/2 lb
    ground beef
  • 1 jar(s)
    spaghetti sauce
  • 1 can(s)
    cream of mushroom soup
  • 2
    8 oz. cans tomato sauce
  • 1 c
    sour cream
  • 2 c
    shredded colby jack cheese

How to Make Spaghetti Casserole


  1. Cook pasta according to package directions and drain.
  2. In a large skillet, cook beef over medium heat until no longer pink; drain.
  3. Stir spaghetti sauce and tomato sauce into ground beef. (At this point, I like to add minced onion, garlic, ground oregano and basil to taste.)
  4. Combine cream of mushroom soup and sour cream.
  5. In two 8-inch square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.
  6. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 55 to 65 minutes or until cheese is melted.

Printable Recipe Card

About Spaghetti Casserole

Course/Dish: Beef, Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy

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