Baked Spaghetti II Recipe -
Baked Spaghetti II Recipe
  • READY IN 40 mins

Baked Spaghetti II

Recipe by  

"Here is an inexpensive and delicious meal made rich and zesty by tomato soup, cream of mushroom soup, green pepper, and cheese. You can use any kind of pasta and you can substitute ground chicken and turkey for beef. My kids love it!"

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  2. In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic; drain and return to skillet.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Stir condensed cream of mushroom soup, water, and condensed tomato soup into skillet. Stir pasta into meat and soup mixture; mix together well. Spread mixture into a 9x13 inch baking dish; top with Cheddar cheese.
  5. Bake in preheated oven for 20 to 30 minutes; serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 19, 2003

I made this recipe last night and it was wonderful. I used all low fat ingredients, such as low fat mushroom soup, low fat hamburger and fat free cheese. I added a small amount of mozerella to the fat free cheese. Very tasty and plenty even after halfing the recipe. My husband,who is a very picky eater just raved and raved. I will certainly make this dish many times. Elfarr

Most Helpful Critical Review
Apr 09, 2003

barely fit for human consumption. You'd be better off serving the ingredients individually - some soup, some pasta, a bit of cheese...

Jan 25, 2011

awesome new taste to spaghetti- just a few minor changes. 1.) be sure to generously season your meat. I used chopped onions, italian seasoning, red onions, red pepper, garlic salt, and s&p. 2.) I added a can of chopped tomatoes with green bell peppers to the meat as well. 3.) After I added the soups I added 1/2 cup water and 1/2 cup milk- reserving the last 1/2 cup of milk. 4.) with the last 1/2 cup of milk mix 2 lrg. eggs with 4 tbl. spoons of grated parmesan. 5.) to layer: I buttered the bottom of the casserole dish first. added the spag. 2nd, poured the egg mixture over just the noodles to form a bond- 3rd, layered graded cheddar cheese, then lastly topped with the meat mixture. I added mozzarella cheese to the very top. Anywho- the final product was thick and creamy, with extraordinary flavor. I was hesitant of the cream of mushroom soup- but it should stay for sure. Be brave and try a new flavor to a traditional dish! I served ours with home made garlic bread as well, we will be having this much more often- my husband and 2 yr. old daughter loved it.

Mar 20, 2006

This is an excellant recipe....I did however add a few more seasonings, like oregano, basil, pepper and sesoning needed a bit more flavor for my suggestion is to taste it as your cooking it and season it to your own taste..I also didn't have tomato soup so I used tomato sauce and it woked fine..but overall it is a wonderful addition to my most used recipes.

Sep 21, 2010

This is a great, versatile recipe. I've made it a few different ways and this is how we like it. 4 servings: 7 oz spaghetti. 1/2 onion, chopped; 1 green pepper, chopped; 2 cloves garlic, chopped; 1 pack fresh mushrooms, chopped - sauté in olive or vegetable oil - season with salt, pepper and Italian seasoning. 1 lb. (on the shy side) lean ground beef - browned, seasoned with salt and pepper. Add 1 small jar of traditional spaghetti sauce, 1 can cream of celery and 1 can cream of mushroom soup. Simmer for about 5 minutes. Add a handful of mozzarella and a few sprinkles of Parmesan cheese; re-season if necessary. Mix the sauce with the spaghetti and pour into a medium size lasagna dish. Lightly top with mozzarella and Parmesan and bake for 35 minutes at 350 degrees. Let sit for at least 5 minutes. This is a nice, creamy change from traditional spaghetti...and it's not bland if you season the vegetables and the meat. You can also make this in advance and bake it later, and it re-heats nicely...that's 5 stars in my book!

Jan 11, 2003

Easy to put together and delicious...a perfect weeknight meal! Also reheats great!

Jul 27, 2009

Made this for the first time 2 weeks ago. It was a bit dry. So I modified it a bit. Use 2 cans of tomato sauce, and for a thicker sauce use 1 cup of water. For a thinner sauce use the 1 and 1/2 cups. Add Salt and Pepper while meat and veggies are cooking. Dont put the cheese on until 5 minutes before cook time is over. And stir every now and then so the noodles on top wont dry out. Definetly better this time around!

Oct 19, 2007

Simply delicious! I used sausages,ham and some bacon instead of the ground beef, mushrooms instead of green pepper and added milk and eggs instead of water. The outcome? Very cheesy, creamy, rich baked spaghetti!


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  • Calories
  • 648 kcal
  • 32%
  • Carbohydrates
  • 60.2 g
  • 19%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 31.5 g
  • 63%
  • Sodium
  • 817 mg
  • 33%

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

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