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Baked Spaghetti Potluck Casserole

Total Time

Prep: 20 min. Bake: 40 min.

Makes

12 servings

This is a wonderful casserole for a potluck. Wherever I take it, people enjoy it…especially men. I use whatever cheese I have on hand, so try your favorite. —Pat Walter, Pine Island, Minnesota

Ingredients

  • 1 package (16 ounces) spaghetti
  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 can (8 ounces) tomato sauce
  • 1 cup water
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried rosemary, crushed
  • 1/8 teaspoon garlic salt
  • 1 cup shredded part-skim mozzarella cheese, divided

Directions

  1. Break spaghetti in half; cook according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
  2. Drain spaghetti; stir into meat sauce. Add 1/2 cup cheese. Transfer to a greased 13x9-in. baking dish.
  3. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted.

Nutrition Facts

1 cup: 313 calories, 9g fat (4g saturated fat), 36mg cholesterol, 706mg sodium, 39g carbohydrate (7g sugars, 2g fiber), 18g protein.

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