Hang tight!
"A very easy recipe!" — Christine
Watch video tips and tricks
1 pound spaghetti
1 pound lean ground beef
1 (14.5 ounce) can peeled and diced tomatoes
1 (10.75 ounce) can condensed tomato soup
2 cups tomato juice
1 cup shredded Cheddar cheese
I make a similar dish, but I use the left overs from day before. After everyone is done I take it all and combine it together and let it sit over night in fridge. Everyone say spaghetti is better next day anyways! Soo I take it and place it in casserole dish and top with chedar and parmesian and cook covered to reheat properly then uncovered till cheese is browned a little then serve! It comes out thicker and mmm good. This way it's your own recipe so you cant complain.
Came out very runny and difficult to eat. It has a very bland taste, and I will not make this again.
11 Ratings
Very easy to make not so easy to eat. Not recommended.
Can't imagine anything called "spaghetti" without garlic, basil, or oregano. Added them to the tomatoes. OK recipe, but only if there's nothing else in the house to make.
this was very good, easy to make but you have to make your own modifications to it like adding less tomatoes not adding the cheese till it is almost done little thing and it is great
I wasnt too impressed with this one.Very easy to make but my wife and daughter didnt like it at all..
My family loved this recipe! Definitely a keeper. It goes fast-so we never have leftovers. pwalker
Not that great. There's way too much spaghetti and not enough meat. It's edible, but not at all exciting.
* Percent Daily Values are based on a 2,000 calorie diet.
Spaghetti Casserole II
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 427 Calories from Fat: 125
See how to make simple spaghetti with bacon and egg sauce!
See how to make a simple weeknight favorite.
See how to make a lighter version of Alfredo with cauliflower.
