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Creamy Spaghetti Casserole with Mushrooms and Cheddar Recipe

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4.2 from 5 reviews

This creamy and comforting spaghetti casserole is packed with sautéed vegetables, a rich blend of cheeses, and a smooth mushroom soup sauce. Easy to prepare with simple pantry staples, it’s a perfect hearty meal for family dinners.

Ingredients

Pasta

  • 8 ounces (227 g) dried spaghetti pasta

Vegetables & Butter

  • 1 tablespoon (14 g) unsalted butter
  • 2 cups (192 g) sliced mushrooms
  • 1 medium onion, diced
  • ½ green bell pepper, diced
  • ½ red bell pepper, diced
  • 3 stalks of celery, diced

Sauce & Seasoning

  • 1 cup (237 ml) whole milk
  • 21.5 ounces (610 g) canned cream of mushroom soup
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper, to taste

Cheeses

  • 1 cup (113 g) freshly shredded extra sharp cheddar cheese
  • ⅔ cup (75 g) shredded Monterey Jack cheese
  • ⅓ cup (44 g) shredded Colby Jack cheese

Instructions

  1. Prepare the Oven and Casserole Dish: Preheat your oven to 350 °F (177 °C) and lightly grease a 9×13 inch casserole dish to prevent sticking.
  2. Cook the Pasta: Bring a large pot of salted water to a boil, add the spaghetti, and cook until al dente. Drain the pasta and set it aside to cool slightly.
  3. Sauté the Vegetables: In a large skillet, melt the butter over medium-high heat. Add the sliced mushrooms, diced onion, green and red bell peppers, and celery. Sauté for about 7 minutes until the vegetables are soft and translucent.
  4. Mix the Sauce: In a large bowl, whisk together whole milk, canned cream of mushroom soup, and cayenne pepper until smooth and well combined.
  5. Combine Ingredients: Add the sautéed vegetables and the extra sharp cheddar cheese to the bowl with the sauce mixture. Stir well to combine, then add the cooked pasta, tossing to coat everything evenly in the creamy mixture.
  6. Assemble the Casserole: Pour the combined pasta and vegetable mixture into the prepared casserole dish. Evenly sprinkle the Monterey Jack and Colby Jack cheeses on top. Season with salt and pepper to taste.
  7. Bake: Cover the casserole with foil and bake in the preheated oven for 25 minutes. Then remove the foil and continue baking for another 10 minutes until the cheese is golden brown and the casserole is bubbling.
  8. Rest and Serve: Remove the casserole from the oven and allow it to rest for 15 minutes before serving. This helps the casserole set and makes it easier to serve.

Notes

  • For a spicier dish, increase the cayenne pepper according to your taste preference.
  • You can substitute whole milk with 2% milk for a lighter option, though the casserole may be less creamy.
  • Feel free to add cooked diced chicken or ground beef to make this recipe heartier and add protein.
  • Make sure to let the casserole rest before serving to help it hold its shape when cut.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Find it online: https://recipesbyliza.com/creamy-spaghetti-casserole-with-mushrooms-and-cheddar-recipe/