Cheesy Spaghetti Bake

Total Time

Prep: 45 min. Bake: 40 min.


2 casseroles (12 servings each)

Updated: Oct. 27, 2022
With the favorite ingredients of spaghetti and meat sauce, this recipe makes two hearty family-style casseroles. It’s marvelous for entertaining or a potluck. —Sue Braunschweig, Delafield, Wisconsin


  • 1 pound uncooked spaghetti, broken into 3-inch pieces
  • 4 pounds ground beef
  • 2 large onions, chopped
  • 1 large green pepper, chopped
  • 4 cups 2% milk
  • 4 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 4 cups shredded sharp cheddar cheese, divided


  1. Cook spaghetti according to package directions. Drain and place in 2 greased 13x9-in. baking dishes; set aside.
  2. In each of 2 Dutch ovens or stockpots, cook half the beef, onions and green pepper over medium heat until meat is no longer pink, breaking it into crumbles; drain. To each pot, add 2 cups milk, 2 cans tomato soup, 1 can mushroom soup and 1 cup cheese. Bring to a boil.
  3. Spoon over spaghetti (spaghetti will absorb liquid during baking). Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and top is lightly browned.

Nutrition Facts

1 each: 305 calories, 14g fat (8g saturated fat), 63mg cholesterol, 349mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 22g protein.