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Baked Spaghetti with Cream of Mushroom Soup Recipe

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4 from 13 reviews

This comforting baked spaghetti casserole combines sautéed vegetables, savory ground beef, and creamy mushroom soup layered with spaghetti and cheese, then baked to bubbly perfection. It’s an easy, hearty meal perfect for feeding a crowd or a family dinner.

Ingredients

Vegetables & Meat

  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 pound ground beef, browned and drained (optional)
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 teaspoons dried oregano

Spaghetti & Cheese

  • 12 ounces spaghetti, cooked and drained
  • 2 cups shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese

Others

  • 1 tablespoon butter
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/4 cup water

Instructions

  1. Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and green pepper and sauté until tender, about 5-7 minutes. Then add the diced tomatoes (with juice), drained mushroom pieces, sliced olives, and dried oregano. Stir to combine.
  2. Add Ground Beef and Simmer: If using ground beef, add the browned and drained meat to the skillet mixture. Simmer uncovered for 10 minutes to meld the flavors and reduce some liquid.
  3. Layer the Casserole: Preheat the oven to 350°F (175°C) and grease a 13×9-inch baking dish. Place half of the cooked and drained spaghetti in the dish. Spread half of the vegetable and meat mixture over the spaghetti, then sprinkle with 1 cup of shredded cheddar cheese. Repeat the layers with the remaining spaghetti, vegetable mixture, and cheddar cheese.
  4. Add Soup Mixture and Bake: In a small bowl, mix the undiluted cream of mushroom soup with 1/4 cup water until smooth. Pour the soup evenly over the casserole. Sprinkle the grated Parmesan cheese evenly on top. Bake uncovered for 30-35 minutes or until the casserole is heated through and bubbly.

Notes

  • Ground beef is optional; omit for a vegetarian version.
  • You can substitute cream of mushroom soup with cream of celery or cream of chicken for a different twist.
  • Let the casserole rest for 5 minutes after baking for easier serving.
  • Use freshly grated Parmesan for best flavor.
  • To reduce sodium, use low-sodium canned tomatoes and soups.

Find it online: http://recipesbyliza.com/baked-spaghetti-with-cream-of-mushroom-soup-recipe/