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Church Supper Spaghetti

Because this recipe feeds so many, I often take it to church dinners and potlucks. This colorful dish also comes in handy when we have lots of help to feed on our farm. —Verlyn Wilson, Wilkinson, Indiana
  • Total Time
    Prep: 50 min. Bake: 20 min.
  • Makes
    12 servings

Ingredients

  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 2 tablespoons chili powder
  • 1 package (10 ounces) frozen corn, thawed
  • 1 package (10 ounces) frozen peas, thawed
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • Salt and pepper to taste
  • 12 ounces spaghetti, cooked and drained
  • 2 cups shredded cheddar cheese, divided

Directions

  • In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper. Stir in spaghetti.
  • Layer half of the mixture in a greased 4-qt. baking dish. Sprinkle with 1 cup cheese; repeat layers.
  • Bake, uncovered, at 350° for 20 minutes or until heated through.
To give Church Supper Spaghetti a new flavor twist, use Italian, Mexican or Cajun diced tomatoes in place of the plain diced tomatoes.
Nutrition Facts
1 each: 290 calories, 10g fat (6g saturated fat), 39mg cholesterol, 259mg sodium, 34g carbohydrate (5g sugars, 4g fiber), 17g protein.

Reviews

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Average Rating:
  • bubsboys
    Sep 5, 2020

    No comment left

  • Leslie
    Jul 28, 2020

    Luckily I cook alot. I knew looking at ingredients it would be watery and nothing would cling to the spaghetti so only used 5 oz of spaghetti and added a can of condensed tomato soup. This improved tremendously but made a 2 quart dish and served 4.

  • Teresa
    Mar 22, 2020

    My mother taught me the food must first please the eyes. I think she would approve of this delicious meal.

  • 1Apache
    Feb 10, 2020

    I have not tried this yet. But I was wandering if anyone has used green beans (frozen or canned, drained) instead of peas (don't like them) just wandering if that would work? Thanks for any help you can give me. Have a wonderful and blessed day.

  • nbscorpio3
    Aug 25, 2019

    Will make again but with chicken and pork.

  • w
    Jun 19, 2019

    Novice or not, you don't need to drain ground beef in every dish. If you know how to make your own authentic pasta sauce, you do not drain the beef. This is another example. Do NOT drain the beef after you cook it.

  • Starsky
    Jun 9, 2019

    Am in the process of making this and am sure it's going to come out good but I just realized that the instructions don't remind you to drain the ground meat. I can see a novice cook not draining the grease off the meat.

  • Jan
    May 30, 2019

    i have never thought about adding Chile powder to spaghetti but will try this soon, I also like lLynea's suggestions.

  • cindiak
    May 7, 2019

    This was a big hit at a potluck. I did take Lynnea's recommendation and used Cream of Cheddar Cheese soup and I also doubled the spices.

  • Psalm127-3
    Jan 7, 2019

    I love Lynnea’s post. For me I like the idea of the tomatoes and I would use probably the Mexican version plus may use some Mex spices as well to give it a different flare and incorporate jack