Spaghetti Beef Casserole

This recipe calls for two of the dreaded gelatinous canned condensed soups, but I really don’t care.  I try to buy the low-sodium ones and try to avoid using them more than once a week.   I’ve been making this dish as long as we’ve been married and we really enjoy it!  I’ve said it before and I’ll say it again – casseroles are just so good, man.

This makes a really big casserole so I divide it into two dishes and freeze one.  Win win!

{Picture was taken before it went in the oven.}

Spaghetti Beef Casserole

Source:  clipped from an unknown magazine over 4 years ago


1 pound dry spaghetti

1 pound lean ground beef

1 onion, chopped

1 green bell pepper, chopped

2 cloves of garlic, minced

1/2 of a jar of pimentos {probably 2 tablespoons} – optional

1 can condensed tomato soup

1 can condensed cream of mushroom soup

1 cup of water {to rinse out the cans of soup}

2 cups of shredded cheese – cheddar or mozzarella or other kind of your choice


Preheat the oven to 350 degrees.  Spray one large or two medium-sized casserole dishes with non-stick spray.

Cook the spaghetti in boiling water.  Drain.

Meanwhile cook the ground beef, onion, garlic, and green pepper in a really large skillet until beef is no longer pink.  Drain off grease.  Add soups and water and about 1/2 cup of shredded cheese.  Mix together, then add the cooked pasta and stir everything together.

Pour the mixture into the baking dish(es).  Top with shredded cheese.  If you are cooking one large casserole, bake for 30-40 minutes or until hot.

If you are cooking one smaller casserole now, bake it for about 30 minutes or until hot.

Cover the extra casserole with freezer wrap/foil, label it, and place in the freezer to be used within about 3 months.  When ready to use it, thaw in the refrigerator overnight, set out on the counter for about 30 minutes before placing in a 350 degree oven and baking for about 45 minutes to one hour, or until hot throughout.

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