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Ground Beef Spaghetti Casserole


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Rate this recipe 4.3/5 (15 Votes)


  • 1 1/2 lbs ground round
  • 1 (14-1/2oz.)can diced tomatoes with basil, garlic, and oregano, undrained
  • 1 (10oz.) can diced tomatoes and green chiles, undrained
  • 1 (6oz.) can tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon pepper
  • 3 cups uncooked medium egg noodles
  • 5 green onions, chopped
  • 1 (8oz.) contanier fat free sour cream
  • 1 (3oz.) package Cream cheese, softened
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup grated cheddar cheese


Servings 6
Preparation time 8mins
Cooking time 70mins
Adapted from


Step 1

Preheat oven to 350 degrees.

Cook ground round in a large skillet over medium heat 8 minutes, stirring until it crumbles and is no longer pink. Stir in both cans diced tomatoes and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; set aside.

Cook egg noodles in boiling salted water according to packages directions; drain. Stir together hot cooked noodles, chopped green onions, sour cream, and cream cheese until blended.

Spoon egg noodles into a lightly greased 13- x 9- inch baking dish or other similar-size. Top with beef mixture; sprinkle with shredded cheeses in order listed.

Bake, covered, in the oven for 35 minutes, Uncover and bake 5 more minutes. Let stand 10 to 15 minutes before serving.

Note: Freeze assemble, unbaked casserole up to 1 month. if desired. Thaw in refrigerator overningt. Baked as diredted.

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