Hearty Spaghetti Casserole

Hearty Spaghetti Casserole
4.5 from 2 ratings
This inexpensive and hearty casserole is made rich and zesty by tomato soup, cream of mushroom soup, green pepper and cheese. It is a cinch to put together and will work with just about any type of pasta. Serve this comforting baked noodle dish with garlic bread and a green salad, and you're sure to please both kids and grown-ups alike.This recipe is from "A Campbell Cookbook, Cooking with Soup" (Campbell Soup Co., 1982), and was originally published in The Baltimore Sun.
Prep Time
5
minutes
Cook Time
45
minutes
Servings
8
servings
Hearty Spaghetti Casserole
Total time: 50 minutes
Ingredients
  • 1 pound spaghetti
  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 medium clove garlic, minced
  • 1 (10 3/4-ounce) can condensed cream of mushroom soup
  • 1 (10 3/4-ounce) can condensed tomato soup
  • 1 cup water
  • 2 cup shredded sharp cheddar cheese
Directions
  1. Preheat oven to 350 F. Grease a 9-by-13-inch baking dish or 2-quart casserole dish and set aside.
  2. Bring a large pot of lightly salted water to boil. Add 1 pound spaghetti and cook for 8 to 10 minutes or until al dente; drain and reserve.
  3. In a large skillet over medium heat, brown 1 pound lean ground beef. Saute 1/2 cup chopped onion, 1/4 cup chopped green pepper and 1 minced garlic clove; drain fat.
  4. Stir in 1 can cream of mushroom soup, 1 can tomato soup and 1 cup water. Add reserved pasta into the meat and soup mixture along with 1 cup shredded cheddar cheese; mix together well.
  5. Spread mixture into the greased casserole dish. Top with 1 cup shredded cheddar cheese.
  6. Bake for 20 to 30 minutes, until hot and cheese is melted.