Baked Spaghetti II

Baked Spaghetti II

72

"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

40 m servings 648 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 648 kcal
  • 32%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 60.2g
  • 19%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 817 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

72
  1. 100 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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

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

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 t...

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.) ...

This is an excellant recipe....I did however add a few more seasonings, like oregano, basil, pepper and sesoning salt...it needed a bit more flavor for my taste....my suggestion is to taste it a...

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, choppe...

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

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 ...

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, ric...

this wasn't a family favorite, my husband said he would prefer me to not make it again, it just wasn't exciting...sorry