Baked Spaghetti I Recipe - Allrecipes.com
Baked Spaghetti I Recipe
  • READY IN ABOUT hrs

Baked Spaghetti I

Recipe by  

"Make this tasty dish ahead of time, and cook it when needed. Allow a little extra cooking time if you make this ahead and refrigerate."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
  2. In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
  4. Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 20, 2007

I have been making this recipe for years! I have not found a person yet who doesn't like it. DO NOT CHANGE A THING! (Except seasoning it to your liking, i.e., garlic powder, oregano, italian seasoning...) This is not your typical "spaghetti casserole" and it's not meant to be. If you want regular spaghetti then make regular spaghetti. It kills me when people alter everything about the recipe in their reviews. Then it becomes something totally different. Do not substitute the tomatoes for ready-made sauce. You'll lose the whole idea of the recipe! Yes, cream of mushroom soup! It will not be the same with out it. It kind of acts as a sealer to keep the noodles from drying out. Great with garlic bread and even better the next day!

 
Most Helpful Critical Review
Dec 14, 2002

Time consuming dish. I added extra mushrooms for more taste - still, not a memorable meal. A weekday family meal, but definitely not company fare.

 
Aug 23, 2005

Due to others' reviews, i made some significant additions to the recipe, and it turned out great! With alterations as follows, everyone raved about the dish: I upped the green pepper (used a whole large pepper), used two cans of italian diced tomatoes, added one 8 oz can tomato sauce, almost doubled the mushrooms by using over 1/2 a lb of fresh, added 1 tsp italian seasoning, 1/2 tsp cayenne pepper, 1/4 tsp crushed red pepper; I reduced the cheddar to one cup and added two cups of mozzarella, mixing them together; to the bottom layer of pasta I mixed in 1 jumbo raw egg, 1/2 cup parmasan cheese, and salt and pepper (to form a better "crust"); I had to up the water in the soup a bit (maybe to 1/3-1/2 c) and sprinkled basil, s & p over all. With these complicated sounding but really easy alterations, it was awesome! Served with crusty french bread, cesear salad, and the chocolate pudding pie off this site (see reviews).

 
Dec 09, 2003

Very yummy recipe, but needed some help. Here are the changes I made: Used jarred sauce, mozzarella instead of cheddar and added sliced italian sausage (this was the best addition!). The cream of mushroom soup was a surprise but it really enhanced the flavor. Using the jarred sauce saved a lot of prep time and made this a relatively quick meal.

 
Apr 18, 2007

Pretty good. I added garlic and salt to the meat. Next time I will not layer the food. I will mix everything together and slap it in the pan, top with parmesan then cook. Got too many spoonfuls of plain noodles. Hope these suggestion help.

 
Jan 03, 2004

I wanted a new recipe that I could make for a potluck at work and use my crockpot as well. This one was great. I added 1 cup of spaghetti sauce to the meat, and precooked my noodles. I followed the recipe and layered it into my crockpot and let it cook all morning. By lunch time it was ready and by the end of lunch, there was none left. This was a great recipe and I will definalty use it again.

 
Dec 11, 2003

My family loved this recipe. I did what others suggested and went very heavy on the seasonings. Next time I will use more cheese and more cream of mushroom soup then the recipe calls for. The soup makes the spaghetti have a nice cream sauce to it. I just wanted it to have more sauce. I will make this one again soon!!

 
Dec 09, 2003

This was really good! I didn't have a lot of the ingredients so I had to substitue or leave out, but the idea was the same. I used spaghetti sauce instead of diced tomatoes, left out the canned mushrooms, and instead of Cheddar Cheese, I had a shredded Italian mixture on hand (Asiago, Mozzarella, etc.). The family loved it, even my 5 yr. old who claims she doesn't like spaghetti!

 

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Nutrition

  • Calories
  • 490 kcal
  • 25%
  • Carbohydrates
  • 39.8 g
  • 13%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 24.8 g
  • 38%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 25.3 g
  • 51%
  • Sodium
  • 701 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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