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Spaghetti Beef Casserole Recipe

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We love spaghetti, and as the mother of three boys, this casserole has been a life saver! Fast and delicious, it was a favorite at pre-game meals and sports banquets. —Jane Radtke, Griffith, Indiana

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Ingredients

  • Ingredients
  • 1-1/2 pounds uncooked spaghetti
  • 3 pounds ground beef
  • 1 cup chopped onion
  • 2/3 cup chopped green pepper
  • 1 teaspoon minced garlic
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 1-1/3 cups water
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 3 cups (12 ounces) shredded cheddar cheese, divided

Details

Servings 16
Preparation time 25mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 1

Directions
•Cook spaghetti according to package directions. Meanwhile, in two large skillets, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the soups, water and mushrooms.
•Drain spaghetti. Add spaghetti and 1 cup cheese to beef mixture. Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 20-25 minutes or until cheese is melted.
•To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 1 to 1-1/4 hours or until heated through and cheese is melted. Yield: 2 casseroles (8 servings each).




Nutritional Facts
1 piece equals 434 calories, 17 g fat (8 g saturated fat), 66 mg cholesterol, 732 mg sodium, 43 g carbohydrate, 3 g fiber, 26 g protein.

Originally published as Spaghetti Beef Casserole in Simple & Delicious November/December 2008, p20

Cheese Grater Cleanup
When grating blocks of cheese, I spray the grater with nonstick cooking spray. The grated cheese seems to flow right off, and there’s a lot less waste. Cleanup is a breeze, too. —Rochelle Hoover, Rapid City, South Dakota

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