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
Cook Time
Hearty Spaghetti Casserole
Total time: 50 minutes
  • 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
  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.