Spaghetti Casserole
I have made this recipe since the early 1990’s. Don’t be fooled, it is not just baked spaghetti. If you really want a twist from regular spaghetti give this a try. I don’t make mine like other typical Spaghetti Casserole recipes.
Ingredients
Break the uncooked spaghetti into thirds
and boil according to the package
directions cooking until al dente.
Drain and set aside.
Spray a 9” x 13” oven safe
pan with cooking oil.
In a large frying pan over medium
heat cook the onion and ground beef.
Cook until the onion is tender and
the ground beef is no longer pink.
Drain & discard the excess grease.
Put the ground beef into a large bowl.
Add all the rest of the ingredients
but only half of the cheese.
Toss until combined.
Pour into the prepared pan.
Sprinkle the rest of the cheese
on top. Cover and refrigerate for a
couple of hours or overnight.
Remove casserole from the
refrigerator and uncover.
Let it sit on the counter for
30 minutes. Bake in a preheated
350 degree oven for 45 minutes.
Remove from the oven and serve.
Spaghetti Casserole
http://www.InDianesKitchen.com
Ingredients
- 16 oz. uncooked spaghetti
- 1# ground beef
- 1/2 cup chopped green pepper (optional)
- 1 medium onion, diced
- 2 – 10.75 oz. cans tomato soup, undiluted
- 1 & 1/3 cup water
- 2 cups shredded cheddar cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 40 oz. spaghetti sauce
Directions
- Break the uncooked spaghetti into thirds. Boil to al dente according to the package directions. Drain and set aside.
- Spray a 9″ x 13″ baking pan with cooking oil. Set aside.
- In a large frying pan over medium heat, cook the diced onion and ground beef until the onion is tender and ground beef no longer pink. Drain the grease and discard.
- Place the cooked ground beef into a large bowl. Add all the rest of the ingredients except only add half of the cheese. Toss to combine.
- Pour spaghetti into the prepared pan.
- Sprinkle the other half of the cheese evenly over the top.
- Cover and refrigerate at least 2 hours or overnight.
- Remove from the refrigerator, uncover and let sit on the counter for 30 minutes.
- Bake in a preheated oven for 45 minutes then serve.
Share this:
Categories: Casseroles, Cheese, Ground Beef, Pasta, Sauces
Reblogged this on Crackling Pork Rinds.
LikeLiked by 2 people
Thank you so much!!
LikeLike
Is this also called baked spaghetti?
LikeLiked by 1 person
When I make Baked Spaghetti I don’t add soup and I bake it immediately. After this sits in the refrigerator it thickens up and tastes different. I actual love this a whole lot more than my Baked Spaghetti.
LikeLiked by 1 person
Thank you! I’ve never heard of it.
LikeLiked by 1 person
Interesting! The pasta doesn’t dry out in the casserole?
LikeLiked by 1 person
Not at all. When you first make it, it is right to the top of the pan and very wet. I thought it would make a mess in the oven when I cooked it. However, after it sits in the refrigerator a few hours it all sets up and nothing leaks out. The taste is so good!
LikeLiked by 1 person
I bet!
LikeLiked by 1 person
Wow, Diane! This is a winner! If ever I need to bring a dish to an event, I’m gonna try to make this! 👍💟
LikeLiked by 1 person
My family ate almost all the leftovers by 10:30 am the next day! They didn’t even leave me enough for my lunch..lol They do love this one! Thanks so much!!!
LikeLike
How does the tomato soups change the taste of the spaghetti?
LikeLiked by 1 person
Stefanie it completely changes the taste. Then after it sits in the refrigerator it thickens up and makes the best casserole!
LikeLike
This looks wonderful – my mom loved baked spaghetti.
LikeLiked by 1 person
Thanks Linda! I had a huge bowl left over and couldn’t wait to have some for lunch today. Low and behold my husband and 4 year old grandson ate almost all of it! I was left about a cup! My husband said my grandson ate 2 bowls at 10:30 am!
LikeLiked by 1 person
Oh that’s funny – 10:30 in the morning. I could eat stuff like that any time of day – people think it is nice to eat cold pizza. I am not picky and will eat anything cold. My mom would make that baked spaghetti and be nibbling on it the next day – she would keep going back into the fridge for another nibble and another one. Spaghetti was her all-time favorite dish. One cup of that delicious baked spaghetti would not be enough … that’s barely more than an appetizer!
LikeLiked by 1 person
My thoughts exactly!
LikeLiked by 1 person
We are cut from the same cloth!
LikeLiked by 1 person
Hi Diane. I hope you will be happy to know that I have named your blog for the Sunshine Award. Have fun and see you soon!
LikeLiked by 1 person
You are so sweet and thank you so much but I barely get done with my emails. This is a very busy month for me but if I can find time I will check it out. ❤
LikeLiked by 1 person
Not a problem Diane!
have a good time!
LikeLiked by 1 person
Thank you for sharing!!! I know I say that a lot but I mean it!
LikeLike
😋
LikeLiked by 1 person
Thanks!
LikeLiked by 1 person
Wow
I’m going to try making this
You just excited my appetite with this
Nice job
LikeLiked by 1 person
Thank you Victor! It is really delicious!
LikeLike
Oh, I love this.
LikeLiked by 1 person
Thank you!
LikeLiked by 1 person
This looks like a perfect casserole to make ahead of time and simply pop it in the oven later. Fabulous!
LikeLiked by 1 person
It is! Nothing to do but bake it when it’s time, my favorite part other then the taste!
LikeLiked by 1 person
Omg I’ve made my spaghetti like this before without the baking. I need to try that!
LikeLiked by 1 person
Oh yes give it a try we love it this way.
LikeLiked by 1 person