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.


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



  • 16 oz. uncooked spaghetti
  • 1# ground beef
  • 1/2 cup chopped green pepper (optional)
  • 1 medium onion, diced
  • 1 – 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


  1. Break the uncooked spaghetti into thirds. Boil to al dente according to the package directions. Drain and set aside.
  2. Spray a 9″ x 13″ baking pan with cooking oil. Set aside.
  3. 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.
  4. 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.
  5. Pour spaghetti into the prepared pan.
  6. Sprinkle the other half of the cheese evenly over the top.
  7. Cover and refrigerate at least 2 hours or overnight.
  8. Remove from the refrigerator, uncover and let sit on the counter for 30 minutes.
  9. Bake in a preheated oven for 45 minutes then serve.


    • 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.

    • 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!

  1. Wow, Diane! This is a winner! If ever I need to bring a dish to an event, I’m gonna try to make this! 👍💟

    • My family ate almost all the leftovers by 10:30 am the next day! They didn’t even leave me enough for my They do love this one! Thanks so much!!!

    • 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!

      • 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!

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