Spaghetti Casserole
Layered pasta, creamy mushroom sauce, diced tomatoes, mushrooms and olives are combined to make a perfect weekend supper. Spaghetti Casserole is a must-make recipe!
Growing up, we ate a lot of baked pasta casseroles. My mom was a big fan of them and this recipe for Spaghetti Casserole was one of her favorites.
Being the picky kid that I was, I hated it. That was normal for me since I disliked pretty much all foods except for a few things. Now that I’m an adult, I can see the appeal.
This casserole is delicious comfort food and is worth the bit of extra assembly required to make it.
It requires a few extra steps to prepare it. You have to cook the spaghetti noodles first as well as brown the ground beef. The veggies are chopped and cooked separately. That creamy sauce comes from a can – it’s cream of mushroom soup! I’m not a big fan of canned cream of mushroom soup, but I like it in this recipe.
It’s messy to eat but so good. It’s also huge so it serves a good amount of people. If your family is small, you’ll probably have some leftovers. It tastes just as good heated up the next day.
Why You’ll Love this Spaghetti Casserole
- Delicious dinner
- Meal for the whole family
- Can make ahead of time and in bulk
- Cheesy goodness
- Good as leftovers
Ingredients
- Extra virgin olive oil
- Onion
- Green pepper
- Canned diced tomatoes
- Canned sliced mushrooms
- Black olives
- Oregano
- Lean ground beef
- Cooked spaghetti noodles
- Cheddar cheese
- Can of cream of mushroom soup
- Water
- Parmesan cheese
How to Make Spaghetti Casserole
- Step One: Preheat oven to 350F. Grease a 9×13 casserole dish with cooking spray.
- Step Two: Heat olive oil in a large skillet over medium-high heat. Add ground beef, onions and green peppers and cook, stirring often, about 7 to 9 minutes, until beef is no longer pink and veggies are softened.
- Step Three: Add tomatoes, mushrooms, black olives and oregano. Cook, uncovered, for 10 minutes, stirring occasionally.
- Step Four: Add half of the spaghetti to the bottom of the casserole dish. Top with 1/2 of the tomato/beef mixture. Sprinkle 1 cup of cheddar cheese on top. Repeat these layers a second time.
- Step Five: In a small bowl, mix together the cream of mushroom soup and water. Pour evenly onto the casserole. Top with Parmesan cheese.
- Step Six: Bake for 30 minutes. Serve hot.
Equipment Needed
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What to Serve with Spaghetti Casserole
Although this could be a meal on its own, here are some options you could include for a side dish.
- Dinner rolls
- Easy Garlic Twists
- Parmesan Roasted Carrots
- Broccoli
- Asparagus
- Best Broccoli Salad
- Wilted Spinach Salad
Variations
- Try substituting the ground beef for ground turkey or chicken.
- You can replace spaghetti pasta noodles with other types of noodles.
- Instead of cheddar, substitute in mozzarella or another cheese of your choice.
- You can add in Italian sausages for more protein.
Storage Instructions
How to Store Leftovers
Spaghetti Casserole is best stored covered in the fridge for no more than 3 days.
Can I Freeze Baked Spaghetti Dish?
Yes, you can freeze Spaghetti Casserole as long as it is covered and eaten within 3 months to avoid freezer burn!
Easy Dinner Recipes
- Spaghetti Bake
- Spaghetti Pie
- Cheesy Hamburger Supper
- Beef Noodle Bake
- Mexican Spaghetti
- Mexican Tater Tot Casserole
- Tater Tot Casserole
- One-Pan Spaghetti
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Spaghetti Casserole
Ingredients
- 1 tbsp extra virgin olive oil
- 1 sweet onion chopped
- 1 green pepper chopped
- 1 can diced tomatoes 28oz can
- 1 can sliced mushrooms 8oz/284ml can, drained
- ½ cup black olives sliced
- 2 tsp oregano
- 1 lb lean ground beef
- 4 cups spaghetti noodles cooked, divided
- 2 cups cheddar cheese shredded, divided
- 1 can cream of mushroom soup 10.5oz/284ml can
- ¼ cup water
- ¼ cup Parmesan cheese shredded
Instructions
- Preheat oven to 350°F. Grease a 9×13 inch casserole dish with cooking spray.
- Heat olive oil in large skillet over medium high heat. Add ground beef, onions and green peppers and cook, stirring often, about 7 to 9 minutes, until beef is no longer pink and veggies are softened.
- Add tomatoes, mushrooms, black olives and oregano. Cook, uncovered, for 10 minutes, stirring occasionally.
- Add half of the spaghetti to the bottom of the casserole dish. Top with 1/2 of the tomato/beef mixture. Sprinkle 1 cup of cheddar cheese on top. Repeat these layers a second time.
- In a small bowl, mix together the cream of mushroom soup and water. Pour evenly on to the casserole. Top with Parmesan cheese.
- Bake for 30 minutes. Serve hot.
Video
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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You always have the best recipes! YUM!
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This sounds good and not too hard for me to make. I may have to try it sometime. Thank you.
With this list of ingredients, how could it be bad! Gotta try!
I adore pasta and can’t get too many recipes. This looks delicious.
Stacie, this looks so delicious! I`m at work right now, and you made me feel so so hungry !
I have wanted to make this dish for a while, thanks for sharing the recipe! Pinned.
This is definitely one of your recipes that I will be trying out, I do like a nice casserole. 🙂
We make one of these also… and we all love it. Yours looks great. 🙂
Congratulations!
Your recipe is featured on The Top Ten for Full Plate Thursday! Your post will be pinned to the Full Plate Thursday Features Board and sure hope you enjoy your new Red Plate.
Miz Helen
What is there not to love about Spaghetti and in a casserole form! Pinning to try tomorrow!